I love making kebabs at home. Such a delicious meal and can be served with many delicious accompaniments. These ones I served with homemade flatbreads (without the za’atar butter), salad and pickles. The recipe is from an old issue of BBC Good Food and I’ve taken out the butternut dip from the original recipe and changed the number of servings from six to four (or we just have a really big appetite!
More in chicken: Chicken Burgers, Malaysian-style chicken, Chicken, olive and caper ragu.
Low-fat Chicken Kebabs
Serves 4 | Prep 25 mins plus marinading | Cook 20 – 40 mins
Easy | Gluten and dairy free
For the marinade:
- 1/2 tsp each turmeric, ground cumin, ground coriander and paprika;
- 1/4 tsp ground cinnamon;
- 2 garlic cloves, crushed;
- 1/2 tsp grated ginger;
- 2 tbsp rapeseed oil;
For the chicken:
- 6 skinless chicken breasts, cut into bite-sized chunks;
- olive oil;
- lemon juice;
- 12 wooden skewers.
Mix all the marinade ingredients in a bowl with 1 tsp salt. Add the chicken pieces, cover with cling film and chill for 30mins – 1 hr (or up to 24hrs).
Heat the oven to 200C/180C fan/gas 6. Soak the wooden skewers in cold water about 30 minutes before cooking. When ready to cook, thread the chicken pieces to the skewers and drizzle with olive oil. Heat a large frying pan and cook the kebabs a few at a time, turning until on all sides. Arrange the kebabs on a baking tray and put in the oven for 5-10 minutes until cooked through. Sprinkle with lemon juice and a little salt.
Original recipe from BBC Good Food, issue February 2013.
Previously on this day (18 March)
== 2018 ==
* Chilli & garlic trout with citrus salad : https://foodnotesdotblog.wordpress.com/2018/03/18/chilli-garlic-trout-with-citrus-salad/