Cuisine: Middle Eastern/Turkish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
1000 g chicken thigh boneless cut to 3 cm chunks
2 red onion med root & top removed then quartered
180 g Greek yogurt
2 tbsp olive oil
3 garlic cloves grated
2 tbsp lemon juice
2 ml fresh coriander chopped (optional)
2 tsp paprika
1 tsp red pepper flakes or powder
1 lemon zest only
2 pinch cinnamon ground
1/2 tsp cumin seeds crushed
1 tsp salt
1/2 tsp freshly ground black pepper
Use long metal skewers on the barbecue for two reasons, wood/bamboo ones will burn even after soaking in water, the metal will transfer the heat to the centre of the meat.
Mix all the marinade ingredients in a bowl large enough to hold chicken, once mixed well add the chicken & leave in the fridge for at least 4 hours, over night is best.
Pull apart the onion in leaves & thread one on then a piece of chicken then onion & so on, try to get 250g of meat on each skewer.
Place on the barbeque or under a grill & cook for about 10 to 15 mins turning often, to ensure meat is cooked, take a piece off cut in half to see if its cooked all the way through.
Suggestion & Tips
Classic barbecue kebab, use a fork to de-string skewer onto a serving plate or dish. You could use Lamb. Nice with rice.