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Chicken Shish Kebab

These little beauties are inspired by the amazing kebabs I had whilst living in London. Cooked over charcoal, juicy and succulent, a million miles away from the normal kebab served at the end of the night to revellers up and down the country.

If you can find it, chill some Effes lager, and enjoy these in the late summer sun dreaming of sunnier climes.

Foodideals - Chicken Shish KebabsIngredients

2 large boneless chicken breasts
1-2 tablespoons light olive oil
1 clove garlic crushed
1/2 teaspoon ground cumin
1/2 teaspoon paprika 
juice 1 lemon
1 tablespoon finely chopped fresh oregano
½ teaspoon salt
½ teaspoon ground black pepper
For the vegetables

1 red pepper, cored, seeds removed and cut into 2cm squares
1 large red onion, peeled and cut into 2cm squares

Method


Foodideals - Chicken Shish KebabCut the chicken breast into bite sized pieces about 2cm large. Place the chicken into a large plastic sandwich bag, add all the other ingredients, seal and refrigerate for at least 1 hour ideally longer but not longer than 6 hours.

Take some metal skewers, thread 1 piece chicken, then a piece of pepper, then a piece of onion. Repeat this 4-5 times for each skewer, leaving a little room between the pieces so the heat can penetrate the complete kebab.

Set your barbecue up for direct grilling and heat to high. Brush the grate with a little oil and place the kebabs onto the grate. Turn them frequently and baste once with any leftover marinade.

Serve with a shepherds saladhot tomato sauce, fresh tomato salsa, cucumber raitha and flatbreads.