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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Open minded, tomato, cous cous and leftovers thing

Serves 4-6 | time 30 minutes

Prep 15 minutes | Cook 15 minutes

Please note that this recipe is supposed to be for whatever leftovers, bits, bobs and curious beasts you have in your fridge and/or cupboard. So don’t stress about the measurements. It’ll taste good regardless. The recipe below is just what I happened to use this time (including beetroot, which is why is that colour) – I’ve never made this guy the same way twice. I have italicised the ingredients you definitely need everything else is optional.

  • IMG_7796

 

Ingredients

  • 1 onion, diced
  • 1 tbsp dried oregano
  • 1 courgette, cut into chunks
  • 1 roasted beetroot, cut into chunks
  • 2 garlic cloves, chopped
  • 2 tbsps preserved lemon, diced
  • Third of a bottle of red wine (if you don’t have wine add more stock)
  • 1 pint of stock
  • 1 tin of tomatoes
  • 1 cup ish of cous cous
  • 2 x good handfuls of whatever herbs are about – stalks reserved
  • 1 handfuls of olives, chopped
  • 3 handfuls of spinach

 

Method

Part one

  • Sweat the onions gently over a medium heat until translucent, then add garlic, courgette, beetroot, lemon and oregano, cook for a minute or two.

Part two

  • Turn up the heat and add a tiny bit of stock so the veg doesn’t burn. When the pan is hot, add red wine and let the alcohol burn off, then add tomatoes and the rest of the stock. Give it a good stir, bring to the boil and let is reduce slightly.

Part three

  • Turn the heat off, add the stalks of the herbs, the olives and then the cous cous. Stir well, then place the spinach on top and leave covered for at least 5 minutes but up to 10.

Part four

  • Reveal your one pot wonder. The cous cous should have soaked up all the liquid by now (if it hasn’t pop the lid back on and leave it – if there is loads of liquid add a bit more cous cous and stir).
  • Stir in the spinach, which should have wilted, season with salt and pepper, garnish with the remaining herbs and pour a little olive oil over for a bit of decadence.

Sour & hot French beans with kimchi

I can’t get enough of this sour and spicy dish

Serves 2 as a starter or 4 as a side | total time 20 minutes

Prep 10 minutes | cook time 10 minutes

 

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Ingredients

  • 300g french beans, top and tailed
  • 1 heaped tbsp of Lao Gan Ma chilli oil with Black Bean  (the brand is also known as The Godmother or Angry Lady)
  • 1/2 tbsp fish sauce
  • 1/2 tbsp soy sauce
  • 1/2 tbsp rice vinger (although white whine vinegar or cider vinegar will work fine)
  • Two cloves of garlic or 1 large clove, roughly chopped
  • 2 inch chunk of ginger, roughly chopped
  • 1 lemongrass stick (optional) – if you dont have this lemon / lime zest or a teaspoon of tamarind will work
  • 1 pinch of chilli flakes (optional)
  • pinch of sea salt
  • 1 Spring onion, chopped for garnish

Kimchi

Use the recipe on the link, or if you are short of time just buy a jar. 

  • Add this to taste. I go for a large spoonful or even two.

 

Method

Part one

  • Put a pan of water on to boil and season with salt.
  • Grab a pestle and mortar and grind the garlic, ginger and salt (the salt gives it the necessary friction required for grinding).
  • Pop in your lemongrass and smash it up – try not to grind the lemongrass. You still want it to keep together so its easy to remove later.
  • Add the vinegar, fish sauce and soy sauce and mix.

Part two

  • Add your beans to the boiling pan and boil for 2 minutes – i like them with a bit of bite so I wouldn’t go over 2 minutes.
  • drain and refresh with cold water to stop the cooking process and to keep the colour.

Part three

  • Heat a wok or deep frying pan to a high heat and add the black bean paste for 20 seconds – you should have enough oil here to lubricate the whole dish without the need to add more.
  • Add the sauce from your pestle and mortar and mix, it should spit a bit so be careful of your clothes and limbs
  • Add in the beans and stir fry in the sauce for a minute or two – the sauce should slightly reduce and the beans should be hot all the way through.

Part four

  • Transfer to a bowl and place the kimchi on top, stir to heat the kimchi and serve immediately .