I had my mind set on eating chicken kebabs on Saturday night after stumbling upon some delicious recipes shared online during the morning. This often happens when I’m sifting through my Twitter feed. It also had to be marinated and skewered. Luckily my husband quite fancied the same. The only thing that we debated, was the cut of meat to use. I have always preferred breast in kebabs, but Dan maintains that it is overpriced and ultimately flavourless, in comparison to thigh meat. I reluctantly gave in and we agreed to give the thighs a go once he told me the ingredients that he intended to use for the marinade.
This recipe can make for a really easy and tasty weekend treat if you get the salad chopped and prepped ready in a bowl, plus get the chicken marinating in the afternoon, then simply leave both in the fridge until you’re ready to eat later in the evening. The rest is simply a matter of searing and baking the kebabs, and then assembling them in the pittas.
To make them you will need (serves two):
– 600g of chicken thighs (skinless/boneless)
– Four white pittas
– One tub of Houmous
– One red onion (chopped)
– Half a round lettuce (ripped)
– Two tomatoes (sliced)
For the marinade:
– One teaspoon of coriander powder
– One teaspoon of hot smoked paprika
– One teaspoon of ras el hanout
– Four tablespoons of olive oil
– Three crushed garlic cloves
– Juice of half a lemon
-Mix together the marinade ingredients and coat the meat in a bowl. Leave for at least 4 hours in the fridge.
– Pre-heat the oven to gas mark three/170C.
– Fold the thighs in half, thread onto two wooden skewers (3cm apart).
– Thread all of the meat, alternating with chunks of red onion.
– Griddle the chicken until fully browned (approximately 2 mins per side).
– Bake in the oven for 50 minutes, turning once.
– When cooked, baste in any meat juices and leave to rest for 5 mins.
– Carve and assemble on warmed pittas with the salad and a generous helping of houmous.
There is nothing better than a juicy, meaty kebab on a Saturday night. It feels naughty but also healthy at the same time (depending on how much houmous you have of course – half a tub each in our case). Chicken thighs seem to soak up the marinade so well, and I can truly say, that I won’t be requesting breast meat ever again.