This is my version of the kebab shop Chicken Shish Kebab Recipe. I think this is as near as I can get to the real thing. It is always best to do this on the BBQ but it is still nice grilled in the oven. Enjoy alongside my Kebab Shop Chilli Sauce and my Kebab Shop Cabbage
Chicken Shish Kebab Recipe
Prep Time: 10 mins
Marinating Time: Overnight
Cooking Time: 15 mins
Total Time: 25 mins plus overnight marinating
Ingredients for Chicken Shish Kebab Recipe
450g diced chicken
2 tsp Paprika
150ml plain yoghurt
1 tbsp. Red Wine Vinegar
½ tsp ground cumin
1 tsp Thyme
¼ tsp Cinnamon
1 tsp Oregano
1 tsp Crushed Chili Flakes
2-4 garlic cloves, minced
1/2 lemon, juice of
Zest of 1 lemon
2 tablespoons olive oil
½ tsp fresh ground black pepper
½ tsp Salt
Thoroughly mix together all of the ingredients for the marinade in a non-reactive dish (not metal).
Trim all visible fat from the chicken, and cut into cubes approximately 1 inch big. If you’re using a mixture of breast and thigh, make the cubes of breast meat just the tiniest bigger than the thigh meat, by just a millimetre or two so they don’t dry out while the thighs are cooking through.
Mix the chicken and marinade together thoroughly, then cover and refrigerate for 2 to 3 hours (half an hour minimum, you could also marinate overnight).
Before cooking, soak skewers for an hour if they’re wooden or bamboo, then thread the chicken onto the skewers (without cramming them all up next to each other), dividing it equally.
Pre-heat the barbecue, grill or a griddle pan, then put the chicken over/under/on it until cooked through, turning occasionally (it may take around 10-12 minutes – check one of the thickest pieces is cooked through before serving).