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Ref: 422
Heading: Barbecue
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


  Step 1
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.
  Step 2
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.
  Step 3
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.
  Step 4
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.
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