I love kebabs. There, I’ve said it. Because of this high up on my list of “take always to make at home” are a home donner type kebab and a decent chicken kebab.
As usual, the criteria has to be healthy and tasty – by virtue of the fact that I’m not paying for a take away the it would be more wallet friendly.
This presents some challenges as you can imagine but I hope that I’m getting there! I do have a donner recipe but I’ll blog about that later. This is a work in progress, so if you have any tips or ideas, I’d love to hear them!
As always, this feeds 5. This one takes a fair amount of time to prep and it’s best if you marinade the chicken so it’s a good idea to plan in advance as the cooking bit doesn’t take long at all.
Ingredients:
6006 Chicken thigh fillets.
2 TBSP Oregano
2 TBSP Smoked paprika
2 TBSP Cinnamon
2 TBSP Cumin
(not pictured)
1 TBSP sea salt
15 twists of black pepper
1 TBSP garlic granules
(the garlic granules should have been with the chicken ingredients)
Half a cucumber.
Some mint.
Tub of fat free natural yogurt.
Pinch of salt
3 bell peppers
2 Carrots
Half white cabbage
2 small red onions
3 sticks of celery
Handful of coriander
Lemon juice
Pinch of salt
Let’s get the chicken marinading.
First cut up the chicken fillets into small cubes roughly the same size and put in a large bowl.
Add all the dry spices (the paprika, cumin,cinamon,garlic,oregano,salt and pepper) to the bowl, get your hands in there and mix it all together till the chicken is nicely coated. Cover this and put it in the fridge for a few hours.
Tzatziki time
Wash your hands after handling the raw chicken, wipe your board down or use a different one.
Slice your cucumber lengthways in half and use a teaspoon to scoop out the seeds.
Chop up the cucumber and put in a bowl. Pick a few leaves of the mint (I used about 10) Finely chop that up and put that in the bowl as well. Add a pinch of salt, then cover with the yogurt. Cover and put in the fridge until needed later.
The Big Ole salad
This is one of the occasions I use a piece of kitchen equipment that isn’t a knife! You absolutely still can make this without a food processor – you can just chop everything up with a knife – but the food processor just makes things a whole lot easier.
There’s a blade attachment that really finely shreds vegetables and it makes for nice salads and making coleslaw for example.
Basically I peeled the carrots, De-seeded the bell peppers and cut in three pieces, peeled the onions and cut in half, Cut the cabbage in half and then one of those halves in half so it would fit in the machine and put them all in the food processor one at a time. I had to do this in two batches because I had to empty the bowl . The last thing to go in was the coriander. A big pinch of salt, big squirt of lemon juice and it’s done!
A few hours later……
….and its time to cook. Pre heat your grill and also put a large frying pan on a medium heat and add a splash of oil (I used coconut oil but you can use whatever you like).
Put your pita breads in the grill until they start to puff up – this just makes it easier to cut them open.
Cook the chicken in the pan in batches until its cooked and with a little char – that char really helps with the Kebab-yness of the dish – until it looks like this:
It’s just a matter of plating it up now. A good handful of the salad, a couple of spoonfuls of the tzatziki and a wholemeal pita filled with the delicious chicken and you’re good to go!
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