Middle Eastern chicken kebab

Treat yourself to Maria Elias spiced skewered chicken thighs served in warm pitta breads with salad and a creamy tomato and herb yogurt dressing
By Maria Elia
Middle Eastern chicken kebab
  • Rating:
  • Serves: 4-5
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes plus marinating time
  • Effort: easy

Ingredients

For the spiced chicken

  • 4 garlic cloves
  • 1 lemon, juice only
  • 4 tbsp olive oil
  • 1 tbsp ground cinnamon
  • 1 tbsp ground allspice
  • pinch cayenne pepper
  • 12 boneless, skinless chicken thighs

For the tomato yogurt

  • 2 garlic cloves
  • 250 ml Greek yogurt
  • pinch caster sugar
  • 2 plum vine tomatoes, peeled, seeded and finely chopped
  • 2 tbsp mint, finely chopped
  • 1 tbsp dill, finely chopped

To serve

  • warm pitta bread
  • iceberg lettuce, shredded
  • cucumber, thinly sliced
  • red onions, thinly sliced, to garnish
  • pickled chillies, optional

Method

1. For the spiced chicken: crush the garlic with 2 teaspoons of sea salt and a pinch of black pepper in a pestle and mortar. Stir in the lemon juice, olive oil and spices. Pour over chicken and coat well, refrigerate and marinade for at least an hour or overnight.

2. Pre-heat oven to 160C/140C fan/gas 3. Fold the chicken thigh in half, and thread widthways onto the two skewers, leaving a 3cm gap between each. Repeat with remaining 11 until you form a solid chicken kebab. Add a little salt and oil to the chicken.

3. Place on a hot griddle pan, and sear on each side. Transfer to a baking tray, and finish in the oven for 40-50 mins, turning halfway. Reserve the cooking juices and pour over the chicken before serving.

4. For the tomato yogurt: crush the garlic with 2 teaspoons of salt and pound until smooth. Place in a bowl and mix with remaining ingredients. Refrigerate until required.

5. To serve: stand kebab on a chopping board, point side down, and slice off the meat using a sharp knife. Serve in warm pitta breads, with salad and tomato yogurt.

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