Grilled Marinated Chicken Shish Kebabs
Ingredients
- 600g boneless, skinless chicken thighs cut into bite sized pieces
- 2 heaped tablespoons Greek yogurt
- 1 tbsp olive oil
- 3 tsp paprika
- 1 tsp ground cumin
- 1.5 tbsp lemon juice
- 2 plump cloves crushed garlic
- 2 tsp tomato purée
- 1/2 tsp ground cinnamon
- 3/4 tsp salt
- Pinch black pepper
Preparation
Put the chicken pieces and all the other ingredients in a mixing bowl, mix well, cover and put in the fridge to marinate for at least 8 hours.
Take the chicken out of the fridge for 30 minutes. If using wooden skewers, put them to soak in water now too.
Roughly divide the chicken so you can put half on each skewer. Thread each piece of chicken onto the skewer at the pointy end, distributing the weight evenly to avoid breaking the skewer.
Grill or griddle the skewers on high for 8 minutes for medium and 10 minutes for large, turning every couple of minutes to ensure even cooking with a nice char. Have a quick check of the middle of one of the kebabs to ensure they are cooked through before serving.
Tips
Marinate overnight for best results as suggested.
Use this preparation for serving with flatbreads, garlic yoghurt sauce, and red cabbage salad as an accompaniment.
