This recipe for chicken kebabs is versatile in that the kebabs can be prepared and cooked in various ways, all achieving amazing results. Using chicken thigh fillets ensures that your kebabs won’t dry out, have bags more flavour than breast and cost less too making them a winner. Once these fillets are marinated they can be layered up whole in a large stack on a rotisserie to form a ‘chicken doner’ or chopped and added to smaller skewers to make individual kebabs for the grill or cooked direct over coals. The thigh fillets can even just be cooked as they are, and chopped up once cooked.
- 1 kg skinless chicken thigh fillets
- 2 tablespoons natural yoghurt
- 2 tablespoons of vegetable oil
- 1 tablespoon tomato puree
- 1 tablespoon honey
- 3 teaspoons of salt
- 2 teaspoons ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 1 teaspoon chilli powder
Hot ‘n’ Fast Kebab Pickles
- 2 red onions chopped into thin rings
- 3 large green chillies chopped into thin rings
- 250ml cider vinegar
- 100g white sugar
- 2 teaspoons of salt
1This one is really simple. Combine all of the ingredients apart from the fillets together in a large bowl and mix together thoroughly. Add the fillets and ensure they are evenly coated in the marinade, cover and leave for at least a couple of hours in the fridge, overnight is even better.
2Once marinated, simply skewer the fillets onto a rotisserie, or chop into smaller pieces and mount on individual skewers. For best results cook over charcoal, as the charred outside and juicy centre is where all the flavour is coming from, but can also be done under a grill if it’s raining…
3If making the chicken doner, a temperature probe is the best way of ensuring that its cooked through before serving. Check the thickest, middle part of the doner and serve once it hits 70c internal. Check in a couple of places to be sure its cooked evenly throughout. These can often take a couple of hours due to the thickness of the doner, so individual skewers are the way to go if you are on limited time but doner style will always be the juiciest!
4For the hot n fast pickles, simply add the vinegar, water, sugar and salt to a pan and bring to the boil. Once boiling drop the chopped onion and chillies into the liquid, cover and remove from the heat. The pickles will be good to go within about 20 mins, but will also keep in a jar in the fridge for a few weeks if you have any leftovers.
Serve the kebabs with the pickles, leafy salad and pitta bread.