Want to cook something a little bit different on the BBQ this year? Why not try my Chicken Shish Kebabs – cubes of chicken (thigh or breast) coated in a mixture of yogurt, garlic and spices and barbecued to perfection (or grilled, or griddled if you prefer!).
Course BBQ, Main Course
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Eb Gargano
Chicken Shish Kebabs
1teaspoonchilli flakes(more if you like things hot!)
Juice of 1 lemon
3clovesgarliccrushed or grated
Salt and pepper
800gskinless, boneless chicken thigh (or breast)cut into bitesize pieces
4metal 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!
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.
Prepare the barbecue or heat the grill (broiler).
Thread the chicken onto the skewers.
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.
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.Nutrition information is approximate and meant as a guideline only.