Chicken Kebabs

Ingredients

500g chicken breast

500g chicken thighs

1 red onion

8-10 cherry tomatoes (plus 4 more optional)

Marinade

1 tbsp sea salt

2 tbsp lemon juice

1 tbsp dried oregano

1 tbsp garlic powder

1 tsp onion Granules

1 tsp smoked paprika

1 tsp turmeric

1 tsp black pepper

1 tsp white pepper

1 tsp MSG (optional)

3-4 tbsp mayonnaise

A standard chicken kebab that should go well with most grills. I do this as part of my middle eastern mix-grill with flatbreads or rice, sides, sauces, etc. Shown in the pic with some beef kebabs and salad. Like many of my recipes it’s evolved a bit over the years.

Putting mayonnaise (as opposed to just oil) in a marinade is an effective hack to get chicken to grill more evenly. It doesn’t affect the taste, but makes the fat adhere more evenly to the meat.

Cut your chicken thigh into medium sized cubes, maybe 1.5cm, cut the breasts in half lengthways a slice into thin (1cm) slices against the grain, very roughly chop the onion so the pieces are around the same size, slice tomatoes in half.
Mix the marinade ingredients together, mix in the meat and onion. Leave overnight.
When it’s time to cook, thread onto flat skewers alternating meat and veg. This will make 4 big kebabs. Optionally, put a small tomato at the end of each to complete the look. Grill over medium heat charcoal with a bit of wood thrown in for the smoke, with the hood down, turning occasionally, for about 15 minutes, until golden all over, with a bit of char, and cooked through. (There’s no way to temp check this, so just take it off and cut into a bit to see if it’s done). Serve immediately.
OR- if you don’t have an outdoor grill – preheat your oven to full heat and place your kebabs over a deep oven tray (so they don’t touch the bottom. Fill the tray with 1 cm boiling water and place directly under the grill/ Cook for around 25-30 minutes, turning once halfway through. You won’t get the smokiness this way, but should still get a nice char.