Middle Eastern Chicken Skewers

When the weather allows, light-up your barbeque and cook these really tasty yet super simple chicken skewers. Flavoured with Middle Eastern-style herbs and spices, these are perfect with some bread, pickled chilies, and crunchy radishes. Prep time includes marinating time.

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Ingredients

chicken thighs 500 g (chopped)
chilli flakes ½ tsp
radish 50 g
green olives 140 g
houmous 200 g
pitta 4
fresh parsley 30 g (chopped)
sesame seeds 2 tsp
lemon 1 (juice)
garlic cloves 2 (crushed)
dried oregano 1 tbsp
ground cumin 1 tsp
sumac 1 tbsp
olive oil 2 tbsp
dried thyme 1 tsp

Method

Cut the chicken thighs into bite-sized pieces. Crush the garlic.
For the marinade: Zest and juice the lemon. Crush the garlic. Add the lemon zest and juice, garlic, olive oil, cumin, chilli flakes, oregano, sumac and thyme. Add the chicken, mix well to coat and leave to marinate, ideally overnight in the fridge, or for 30 minutes.
Prepare the barbeque so it's ready for cooking on or preheat the oven to 180°C/160°C fan.
Once marinated, thread the chicken onto skewers, leaving a small gap between pieces to ensure even cooking, Cook the skewers for 12-15 minutes, turning occasionally, until you have a golden crust.
Heat the pitta. Finely chop the parsley leaves and slice the radishes.
Sprinkle the cooked skewers with the chopped parsley. Serve with the pitta, houmous, olives and radishes. Drizzle with a little extra virgin olive oil and lemon juice if you like. Enjoy!

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Middle Eastern Chicken Skewers

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Ingredients

Method

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