Chicken Shish Kebabs
Takes - 20 mins
Makes - 4 portions
Calories per portion - 275 kcal (not including pittas), 420 kcal (including 1 wholemeal pitta)
Ingredients
- 125 g Greek yogurt
- 3 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon chilli flakes (more if you like things hot!)
- Juice of 1 lemon
- 3 cloves garlic crushed or grated
- Salt and pepper
- 800 g skinless, boneless chicken thigh (or breast) cut into bitesize pieces
- 4 metal skewers (if you use wooden ones remember to soak in water first)
Your choice or flatbreads, pittas, lettuce, tzatziki, onions and pomegranate seeds – or whatever you like!
Method
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Mix together the yogurt, spices, chilli flakes, lemon juice, garlic, salt and pepper. Add the diced chicken and turn to coat thoroughly. Ideally marinate for 2 hours or up to 24 hours (covered in the fridge). But if you haven’t got time just carry on with the recipe.
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Prepare the barbecue or heat the grill (broiler).
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Thread the chicken onto the skewers.
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Cook the chicken for 10 minutes or until the chicken is cooked through in the middle and charred in places on the outside. Turn the kebabs a few times on the BBQ or under the grill to get the kebabs evenly cooked.
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Serve with flatbreads, pittas, lettuce, tzatziki, onions and pomegranate seeds – or whatever you like!
To make the meat go further, alternate meat with veggies such as onions, peppers and mushrooms on the skewers.
Suitable for freezing.
Recipe from easypeasyfoodie.com