middle eastern kebabs, recipe

the wee food blogger© Middle eastern kebabs recipe

Summer = kebabs

My go-to summer meal is definitely the underrated kebab. This does not need to come from your local dodgy kebab shop, it will be healthier, cheaper and it will certainly taste a hella’ lot better.

For these, I went with a middle eastern vibe and it was super easy and super tasty to boot.

Ingredients (makes 4 kebabs)

2 medium chicken breasts, cut into similar sized cubes
150g fat free yogurt (I used Fage)
2 tsps garlic puree (I didn’t have any fresh garlic in the house)
1 tsp olive oil
1 tsp chilli flakes
1 tsp smoked paprika
1/2 tsp cumin
1/3 tsp salt
1/3 tsp pepper
Juice of one lime (or lemon)

Combine all of the above together, mixing the marinade up well before putting the chicken pieces in and then ensuring they are all well coated.

I pre-made this the night before and left it to marinade for a day before cooking. If you are short of time, this isn’t necessary but it will impart a deeper flavour into the chicken.

When you are ready to cook them up, heat your grill to a medium-high heat, slide the chicken pieces onto skewers – we always keep a pack in the kitchen drawer for such occasions. If you have cut rectangles then just double them over when you slide them onto the skewers so the meat is evenly distributed.

You can also add veg onto the skewers here – red onion, courgette, mushrooms, peppers all go well. It can also make your meat go a little further.

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Prop your skewers over a baking tray to catch any of the cooking juices falling off and pop them under the grill. You will need to rotate every 5 minutes or so to ensure they are evenly cooked and to avoid overcooking on one side and undercooking on another.

Cook for 20-25 minutes depending on your grill settings.

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Serve your choice of salad, cous cous, corn on the cob, rice, pitta – the options are endless!

These are also great cooked on a barbeque or in a George Foreman grill (if using a George Foreman don’t pre-heat it – allow it to heat up with the meat on there, this helps to stop them from overcooking and burning on the outside).

I also love Greek style kebabs with halloumi – when I’ve got my marinade for that down I will keep you all posted 🙂

the wee food blogger 💛

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