Chicken Tikka Kebabs

Tue, 8 February 2022

Jack O'Keeffe's Chicken Tikka Kebabs

Serves 2

Ingredients:

For The Chicken
4 Boneless Chicken Thighs, Diced Into 4 Pieces
2 Cm Piece Of Ginger, Peeled And Chopped
2 Garlic Cloves, Peeled And Chopped
1 Lemon, Juice And Zest
2 Tsp Smoked Paprika
1 Tsp Cumin Powder
1 Tsp Garam Masala
1 Tsp Chilli Powder
1 Pinch Of Turmeric
4 Tbsp Natural Yoghurt
4 Tbsp Extra Virgin Olive Oil
Salt And Pepper
For The Slaw
¼ Red Cabbage, Thinly Sliced
½ Red Onion, Thinly Sliced
1 Baby Gem Lettuce, Thinly Sliced
1 Carrot, Peeled And Grated
½ Cucumber, Sliced Into Half Disks Or Cut Into Ribbons
1 Lemon, Juice And Zest
2 Tbsp Extra Virgin Olive Oil
For The Garlic Sauce
6 Tbsp Mayo
1 Finally Grated Garlic Clove
For Everything Else
2 Store Bought Flatbreads Or Large Naan Breads
Sriracha To Sauce
2 Tbsp Crumbled Feta
A Few Sprigs Of Mint

Method:

To start of this awesome dish, grab your diced chicken thighs and place in a bowl along with the ginger, garlic, lemon juice and zest, paprika, cumin, chilli, turmeric, salt and pepper. Message the mix together to make sure the chicken is evenly coated. Now, add the yoghurt and oil, mix to combine and allow to marinade 30 minutes or even overnight.

While the chicken is marinading, prepare the rest of elements. Grab all the prepped veggies for the slaw and pop into a bowl with lemon juice and zest, olive oil, salt and pepper. Toss everything together and set aside.

For the garlic mayo, peel and finally grate the garlic clove, pop into a bowl along with the mayo and mix together.

Now that everything is you can start cooking that chicken and there is couple different methods you can use at home. Hands down the easiest is to pop all the chicken across metal kebab skewers or just on a wire rack and set your grill to its hottest setting and grill the chicken for 5 minutes per side until each piece is nice a charred. Or grill the chicken on the BBQ or my favourite method at home is to get a large frying pan or skillet, set it on a super high heat and skewer the chicken. When the pan is hot add a dash of oil to the pan and carefully add the chicken skewers and cook on a high heat until the chicken is crispy charred and cooked through. I turn the chicken every 2 minutes to make sure its evenly cooked.

Once the chicken is cooked remove it from the heat and set it aside on a chopping board. Warm up the flatbreads in the oven and place on the serving plates. Drizzle some sriracha and garlic mayo across the flatbreads. Cut up the chicken into small chunks and spread evenly across both flatbreads. Top with the slaw and another drizzle of sriracha and garlic mayo, and finish with a sprinkle of crumbled feta and fresh mint leaf’s. These kebabs are brilliant with rosemary roasted potato wedges.