Bursting with flavour, this chicken kebab is perfect served with pickles and crunchy onions.
Ingredients
Serves 4
- 1kg chicken thigh meat, de-skinned, deboned, left whole, approx. 9 to 12 medium sized thighs
- 4 tsp bicarbonate of soda
Marinade:
- ½ a lemon juice and zest
- 100g Greek natural yoghurt
- 100g cream
- 60g grated white cheddar cheese
- 50g ghee or butter
- 50g ginger, fresh root, grated
- 8 cloves garlic, grated or chopped
- 1 red fat chilli, roughly sliced
- Small handful coriander leaves chopped
- Spices: 2 tsp ground white pepper, 1 tsp ground nutmeg, 1 tsp garam masala, ½ tsp green
- cardamom powder (about 4 pods)
- 3 tsp cornflour
Method
1. Place the chicken into a sturdy mixing bowl. Sprinkle the chicken with the bicarbonate of soda, mix well, then leave covered in your fridge for 20 minutes. Rinse the thighs well, then pat dry with kitchen paper towel.
2. Pop all of the Marinade ingredients into a food processor and blitz to a smooth, thick paste. Pour your marinade over the chicken, scraping every last bit from the processor's 'jug’, then mix everything around to combine all the flavours and to coat the meat. Cover and pop in the fridge overnight or for at least four hours.
3. Turn your oven to 200C, Gas 7.
4. Take a 1lb loaf tin and pack with the marinated chicken thighs, pouring any excess marinade into the tin. Pop the tin onto a baking tray and onto a middle shelf of the oven, bake for 55 to 65 minutes.
5. Remove from the oven when cooked and slightly charred at the edges, wait 10 minutes before turning out on a clean chopping board.
Assembly:
Carve the chicken thigh ‘loaf’ into slices, they will be uneven and ‘messy’ but don’t worry this is all part of creating the authentic kebab-shop look, pop on top of rice, pour over the cooking juice gravy and serve with flatbreads, salad leaves, pickles and your favourite sauces.
