Middle Eastern Kebabs

I mentioned in my last post, Chicken Pad Thai, about getting stuck cooking the same dinners after work due to lack of inspiration and motivation. I took to Pinterest, as one does when lacking in the inspiration department, and spotted the recipe for these kebabs. I was really excited at something quite different to my normal dinner and the prospect of pairing them with a baked potato; I am a sucker for a baked potato. This recipe was delicious but has already got me wondering what tweaks I could make to the sauce, such as adding tahini, to make for endless kebab combinations. I made very little change to the original recipe here, except to add peppers to the kebabs themselves. I’m excited to have found another great blog and source of food inspiration.

Kebabs

Ingredients: (Serves 4, makes ~12 kebabs)

  • 1 cup of plain full fat Greek yogurt
  • 2 tbsp of olive oil
  • 2 tsp of paprika
  • 0.5 tsp of cumin
  • 0.25 tsp of cinnamon
  • 1 tsp of crushed red pepper flakes (less if you want them less spicy, they aren’t particularly spicy though)
  • The zest of one lemon
  • The juice of one lemon
  • 1 tsp of salt
  • 0.5 tsp of black pepper
  • 5 garlic cloves, minced
  • ~1 kg of chicken (thighs or breast), diced
  • 1 large (or 2 small) red onion, cut into chunks
  • 2-3 red/green/yellow peppers, chopped (chunky)
  • Oil, to grease the grill

Method:

  1. Mix all the ingredients for the sauce together in a bowl (that’s everything except the chicken, onion and peppers).
  2. Add the chicken to the bowl and cover. Leave to marinade, in the fridge, for a few hours but preferably over night.
  3. Whilst you’re at it, soak enough kebab sticks in water; this stops them burning and splintering.
  4. Alternating between meat and vegetables, construct your kebabs.
  5. There are multiple ways to cook them, I cooked these on a George Forman grill (for ~7 minutes, rotating a couple of times), but a normal grill or barbeque would also work well. In fact, I was longing for these to have that barbeque taste but the pouring rain ruled that one out, sadly.
  6. I’ll leave the choice of what to serve them with up to you. Some authentic Middle Eastern rice dish would be divine but I loved keeping it simple with a baked potato tonight though; they’d also be great with a nice big salad, there are so many choices!
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