Spice Grilled Chicken Thigh Kebabs
Photography Manja Wachsmuth.
This recipe reminds me of the meat that gets sliced off the huge revolving skewers at kebab shops – it is also delicious served in warm flatbreads with salad and sauces.
Serves: 6
INGREDIENTS
800 grams boneless chicken thighs, skin off (about 8)
Marinade
2 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon rose water
2 teaspoons each ground cumin and dried tarragon
1 teaspoon each ground cinnamon and smoked paprika
2 cloves garlic, crushed
⅓ cup olive oil
1 teaspoon sea salt
To serve
large flatbreads, extra herbs and lemon wedges
Walnut Salsa
½ cup walnut pieces, toasted
¼ cup each packed basil and mint
½ cup thick plain yoghurt
2 cloves garlic, crushed
finely grated zest and juice 1 lime
1 teaspoon sea salt
2 tablespoons olive oil
Equipment
10–12 long thin metal skewers
METHOD
Trim excess fat off the chicken thighs and cut each one in half to make two thick pieces.
Marinade: Combine all the ingredients in a large bowl and add the chicken, turning to coat well. Cover and chill for 2–24 hours.
To cook: Thread the chicken thighs on to 2 metal skewers – so that both skewers go through each piece of meat.
Preheat the oven to 180°C fan bake.
Line a shallow baking dish with foil and place the skewers on top. Bake for 15 minutes, then turn over and bake for a further 15 minutes or until the chicken is fully cooked through, occasionally basting with the cooking juices. Cooking time will depend on the thickness of the chicken thighs.
To serve: Arrange the flatbreads and skewers on a board and spoon over the salsa. Serve with extra herbs and lemon wedges. Serves 6.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.