Rat's Tavern Recipes

mains & sides  ·  no. 8

Chicken Kebabs

serves 4

ingredients:

marinade:

  • 450ml greek yogurt
  • 4 tbsp lemon juice (juice of 1 lemon)
  • 4 tbsp olive oil
  • 2 tbsp tomato puree
  • 6 cloves garlic, minced (2 tbsp garlic paste)
  • 2 tbsp chilli flakes
  • 4 tsp salt
  • 3 tsp ground cumin
  • 2 tsp black pepper
  • 2 tsp paprika
  • ¼ tsp ground cinnamon

kebabs:

  • 1kg boneless, skinless chicken thighs
  • 4 long metal skewers

directions:

  1. whisk the marinade ingredients together in a bowl. keep half to the side as a dressing for the cooked kebabs.

  2. slice the chicken thighs in halves, place into the marinade and coat them thoroughly on all sides. cover the bowl with cling film and refrigerate for 2 to 8 hrs.

  3. preheat a bbq on medium-high heat and lightly oil the grate, or use a hot grill indoors.

  4. using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers. using 2 skewers per kebab makes it easier to cook evenly.

  5. place kebabs on the bbq / under grill. do not try to turn them until they have browned properly and, for the bbq, easily unstick from the grill. turn the kebabs and cook the other side until browned and cooked through (75-80°C internal temp).

  6. serve with the dressing, red onion, cucumber and tomato on pitta bread.

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