Chicken Shish Kebab

I can’t get enough of Turkish food at the moment, it’s healthy, always tasty and is top notch sharing food. This dish is no different, serve with plenty of bread, salads and sauces.

Serves 8 | time 30 minutes (plus marinating time)

Prep 20 minutes | Cook 10-12 minutes + at least 6 hours marinating, preferably overnight

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Ingredients

  • 100g Boneless chicken thigh, chopped into chunks
  • 3-5 bell peppers (the more colours the better), chopped into chunks
  • 2 red onions, chopped into chunks
  • 1 handful of parsley, chopped

 

Marinade

I’ll be really honest here, if you want to increase or decrease anything just do it and taste it before you put the chicken in. I never do this the same way twice.

  • 5 tbsp Greek yoghurt
  • 1/2 an onion grated
  • Zest and juice of 1 Lemon
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp chilli flake
  • 1/1 tsp liquid smoke (only use if not barbecuing)
  • 4 garlic cloves, minced

 

Method

Part one

  • Ideally the night before you feast – but at least 6 hours before – whack all your marinade ingredients in a bowl and mix well.
  • Taste and play around with the flavours here. Increase the heat, the sour notes or the salt. It should be quite punchy as the flavour will be diluted once cooked on the chicken.
  • Mix your chicken well in the marinade, cover and pop in the fridge. I put everything in sandwich bags.

Part two

  • At least an hour before you are going to eat, take the chicken out of the fridge.
  • If using wooden skewers soak them for half an hour first so they don’t burn when on the grill.
  • Start threading pieces of red onion and pepper on skewers then add on the chicken. Make sure if there is any dangling bits, you fold them up and thread them on.
  • In order for them to get cooked evenly, I lay the skewers on a dish so that they are raised off the bottom of the pan. This makes them easier to turn and means that they don’t stick.

Part three

  • When your grill is medium to hot place them under the grill.
  • You can also barbecue them fast and hot on medium hot embers.
  • Cook for around ten mins or until they go golden brown and slightly char

Part four

  • When done, leave to rest for a few minutes and load up a bowl with the hot meat.
  • Serve with flatbreads or pittas, sauces and salads.

 

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