Prep: 15 mins additional: overnight cook: 25 mins
Middle Eastern chicken kebab recipe that you can quickly make at home. Marinating the meat in yoghurt and spices allows the meat to soften and absorb the spices resulting in a tangy and flavoursome meal that you can't get enough of. Make sure you have seconds as you will be asked for more!
Serve it with couscous, saffron rice (as I do), with pitta bread and a fresh salad on the side.
1 kg chicken thighs/breast (skinless and boneless)
Marinade:
150 g natural yoghurt
2 tsp paprika
1 tsp smoked paprika
2 tsp ground cumin
1 tsp cinnamon
½ tsp dried chilli flakes or chilli powder
2 tsp garlic granules (or about 3 cloves of fresh minced garlic)
1 lemon, juice and zest
Salt & pepper
Bunch of fresh coriander, chopped
Lemon wedges
1. Mix all the ingredients to make the marinade.
2. Cut the chicken thighs (or chicken breast) in bite-size cubes, mix well with prepared marinade and let marinate preferably overnight (in the fridge) or for at least 30 mins.
3. Thread the chicken onto the kebab skewers and bake in preheated to 175*C oven for about 20-25 mins or until cooked through.
4. Sprinkle with coriander, serve with pita bread or/and saffron rice and fresh vegetable salad and a wedge of lemon.
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