Paprika Chicken Shish Kebabs
Typical Turkish shish kebabs are usually quite simple, the secret lies in the quality of the meat used, the delicious marinade and cooking over the charcoal.
Prep: 15 minutes - Cook: 10 minutes - Serves: 4 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
600g Lilydale Free Range chicken thigh fillets, left whole
12 mild pickled chillies
Pinch of sumac
Metal skewers, or wooden skewers soaked in water
Marinade
1 brown onion
2 cloves garlic
3/4 cup natural yoghurt
1/4 tsp ground turmeric
2 tbs tomato paste
1 tbs sweet paprika
1/2 tsp grounds cumin
Pinch freshly ground black pepper
3/4 teaspoon salt
1 tbs Squeaky Gate The All Rounder extra virgin olive oil
To serve
Pitta
Western Star Original Salted Butter, melted
Natural yoghurt, sprinkled with sumac
Rocket leaves
Method
Step 1. Finely grate the onion and garlic into a bowl. Season with a pinch of salt, toss all together, then squeeze out the juice and discard the pulp (or save and freeze to use in your next bolognese or homemade stock recipe). Add in the remaining ingredients for the marinade and mix well to combine. Add in the chicken and coat well. Optional: Cover and leave in the fridge to marinate for up to 1 hour if you like*.
Step 2. Preheat Everdure CUBE charcoal to high heat. Thread three metal skewers into two chicken thighs, with a few pickled chillis. Repeat this process for the remaining thighs. Place skewers on the BBQ and cook for 4-5 minutes on each side until charred and cooked through. Remove from the heat, then sprinkle the skewers with a little sumac and slice each chicken between the skewers.
Step 3. Place the pitta onto the Cube and heat on both sides for 1 minute until very lightly browned and warmed through. Remove from heat and brush on some melted Western Star butter. Serve the buttered pitta with yoghurt sprinkled with some sumac, the chicken and rocket.
Note:
* Using yoghurt as a marinade with chicken is great however, you can not leave too long, max time would be 1hr, if you leave longer than this, the enzymes in the yoghurt will start to break down the chicken (not a good result!)
