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Chicken kebabs
Serves 6 Starters and mains
Ingredients
- 12 skinless and boneless chicken thighs
- 3 garlic bulbs
- 3 red, yellow or green peppers, cut into big chunks
- 1 large broccoli head, blanched for 2 minutes, then refreshed in cold water and cut into florets
- 3 onions, cut into big wedges
- 250g butter
For the chicken marinade
- 450g jar roasted red peppers
- pinch chilli flakes
- 50ml malt vinegar
- 50ml olive oil
- 2tbsp tomato purée
- 1tbsp thyme leaves
- juice and zest 1 lemon
For the yoghurt
- 200ml natural yoghurt
- 1 green chilli, deseeded and finely chopped
- handful fresh parsley leaves, finely chopped
To serve
- 6 flatbreads or pittas
- 6 Turkish sivri peppers (optional)
Method
At least 2 hours or up to 1 day before, combine all the ingredients for the chicken marinade and blitz in a blender until smooth, then pour into a large bowl. Alternatively, chop everything as small as you can and keep it chunky.
Cut the chicken thighs in half and add to the bowl with the marinade, stirring to coat, then cover and put in the fridge for 2 hours or overnight to marinate.
When ready to cook, heat the barbecue to medium on one side, keeping a safe zone on the other.
Slice the garlic bulbs in half horizontally, then slide one half on to a flat skewer. Thread the skewer with the vegetables and marinated chicken pieces, spacing them evenly, finishing with a big chunk of onion to secure everything in place. Repeat to make 6 skewers.
Scrape the marinade that’s left in the bowl into a flameproof pan and add the butter. Simmer on the grill for 10 minutes to combine the butter and marinade to make a basting sauce.
Put the kebabs on the grill over direct heat and cook, carefully turning every couple of minutes with a metal spatula and basting frequently. Remove when the chicken is cooked through to a temperature of 74C, with a good char and golden colour. If there are any big flare-ups, or the chicken needs more time but the veg is looking cooked, move the kebabs to the indirect side of the grill and close the lid to get the chicken up to temperature.
When everything is cooked, slide the chicken and veg off the skewers on to a board. Take a couple of the roasted garlic cloves from the skewers and mash the flesh, then stir into the yoghurt with the chilli and most of the parsley.
Grill the Turkish peppers, if using, and flatbreads for a minute or so on each side.
Serve the breads in a pile for people to load with meat and veg, a dollop of garlic yoghurt, the Turkish peppers, if using, and the remaining chopped parsley.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.
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