Spice Grilled Chicken Thigh Kebabs
Photography by Manja Wachsmuth.
This recipe reminds me of the meat that gets sliced off the huge revolving skewers at kebab shops – it is also delicious served in warm flatbreads with salad and sauces.
Serves: 6
INGREDIENTS
800 grams boneless chicken thighs, skin off (about 8)
Marinade
2 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon rose water
2 teaspoons each ground cumin and dried tarragon
1 teaspoon each ground cinnamon and smoked paprika
2 cloves garlic, crushed
⅓ cup olive oil
1 teaspoon sea salt
To serve
large flatbreads, extra herbs and lemon wedges
Walnut Salsa
½ cup walnut pieces, toasted
¼ cup each packed basil and mint
½ cup thick plain yoghurt
2 cloves garlic, crushed
finely grated zest and juice 1 lime
1 teaspoon sea salt
2 tablespoons olive oil
Equipment
10–12 long thin metal skewers
METHOD
Trim excess fat off the chicken thighs and cut each one in half to make two thick pieces.
Marinade: Combine all the ingredients in a large bowl and add the chicken, turning to coat well. Cover and chill for 2–24 hours.
To cook: Thread the chicken thighs on to 2 metal skewers – so that both skewers go through each piece of meat.
Preheat the oven to 180°C fan bake.
Line a shallow baking dish with foil and place the skewers on top. Bake for 15 minutes, then turn over and bake for a further 15 minutes or until the chicken is fully cooked through, occasionally basting with the cooking juices. Cooking time will depend on the thickness of the chicken thighs.
To serve: Arrange the flatbreads and skewers on a board and spoon over the salsa. Serve with extra herbs and lemon wedges. Serves 6.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.