Please don't be put off trying this recipe if your not a fan of cinnamon as although it reads very heavy on the spice the resulting taste was delicious.
I made this as a greedy portion for 2 but the recipe would be just as simple for 10 people and with very little work great for friends as you would not spend ages cooking. Most of all though this was so much FUN to make, to serve and to eat.
For the marinade:
4 cloves of garlic
1 lemon, juice only
4 tbsp olive oil
1/2 heaped tablespoon of ground cinnamon
1/2 heaped tbsp ground allspice
pinch cayenne pepper
boneless, skinless chicken thighs ( 6 - 12 depending how many are eating
Crush the garlic with 2 tsp of sea salt and a pinch of black pepper in a pestle and morter. Stir in the lemon juice, olive oil and spices. pour over the chicken and coat well. Leave at least an hour or even overnight.
Pre heat the oven to 160 c/ 140 c fan / gas 3. fold the chicken thighs in half and tread widthways onto 2 skewers, leaving a 3cm gap between each skewer. repeat with all chicken until you form a solid kebab.
Place kebab on a hot griddle pan and sear on each side. Transfer to a baking tray and finish in the oven for 45 - 50 minutes, turning halfway.
To serve stand the kebab on a chopping board point end down and slice off the meat with a sharp knife. serve in warmed flatbreads or pittas with shredded iceberg lettice, sliced cucumber and red onion. I used Franks chilli and lime sauce and also some greek yogurt that I'd crushed a clove of garlic into. You could even get some pickled chillies if your a purist.
The original recipe called for 1 tbsp of both cinnamon and allspice so I'll leave that up to you. I wouldn't use chicken breast for this as it might be to dry.
Time taken 5 mins for marinade + 1 hour
Difficulty level 2/5
End result 4/5
I will be making this again. Him indoors commented I had captured the authentic flavour and he loved it. Please try this it very worth it
No comments:
Post a Comment