Chicken Kebabs
Ideally marinade this a day ahead for maximum flavour for a minimum of 4 hours
Ingredients:
- 500g Jurassic Coast Meats Chicken thighs – cut into 3 cm cubes
- 140g Natural Yoghurt
- 30g Root ginger – grated
- 2 large garlic Cloves – peeled & crushed
- 2 tsps Smoked Paprika
- 2 tsps Cayenne Pepper
- 1 tbsp olive oil
- Juice of a large lemon
- 2 Red Peppers, seeded & cut into chunks (or any other veg you might like- onions, courgettes, cherry tomatoes, aubergines)
- Salt and pepper
(Serves 4)
Method
Soak wooden skewers in water to prevent them from burning.
If you’ve got a hand held blender make a paste mix of the ginger, garlic, lemon juice & oil. If not try & get the ginger & garlic as fine as possible.
Put this in a sealable bag, adding the yoghurt & spices.
Add the chicken pieces, then massage the bag to blend the contents. Using a bag ensures all the ingredients permeate the chicken to maximise on flavour, it keeps your hands clean & saves washing up!
Leave to marinade for as long as possible then thread onto the skewers with the chunks of pepper. Don’t push the pieces too close together as they won’t cook properly. They’ll take about 10-15 minutes to cook over a barbecue or under a grill & need turning from time to time.
Serving suggestions: experiment with different marinades
Serve in pitta breads with salad garnish & mayo!
