Chicken Kebabs
Serves 8
These kebabs are packed full of flavour. For ease I've given instructions to cook them in the oven, but of course they would also be delicious cooked on the barbecue. The chicken can be left marinating for up to three days and the flavour only gets better, so you could get two days out of this recipe or you could freeze the chicken for another day.
prep 20 MINS + MARINATING
cook 1 HR
FREEZER FRIENDLY (CHICKEN)
- 150g natural yoghurt juice of 1 lemon
- 1 tbsp peanut butter
- 4 garlic cloves, peeled
- 5cm piece of fresh root ginger, peeled and roughly chopped
- 20g fresh coriander, plus extra to garnish
- 1 fresh green chilli 1 tsp ground cumin 1 tsp garam masala
- ½ tsp ground turmeric
- 16 boneless, skinless chicken thighs, cut into 4cm pieces
- 2 red peppers, cut into 4cm pieces
- 2 yellow peppers, cut into 4cm pieces
- 2 red onions, cut into 4cm pieces 2 tbsp rapeseed oil
- sea salt and freshly ground black pepper
TO SERVE
8 mini naan or flatbreads spiced mango chutney tzatziki
a handful of fresh mint leaves
Put the yoghurt into a mini blender or nutriBullet with the lemon juice, peanut butter, garlic, ginger, coriander, green chilli, cumin, garam masala and turmeric. Season generously and blitz to a smooth paste, then put the chicken in a bowl and stir in the yoghurt mixture until evenly coated. cover and marinate in the fridge for at least 4 hours, but up to three days is good – the longer, the better. the chicken can also be frozen at this stage.
Preheat the oven to 220°c (425°F/gas mark 7). Line the base of a roasting tin with parchment paper.
Put the peppers and onions in the lined roasting tin, then toss in the oil and season generously. roast for 25 minutes, until the vegetables are beginning to char around the edges.
thread the chicken onto 16 x 20cm soaked bamboo (or metal) skewers and arrange on a wire rack that will sit on top of the roasting tin that the vegetables are in. remove the vegetables from the oven and give them a good stir. Put the wire rack with the kebabs on top into the tin and return to the oven for 20 minutes, until the chicken is cooked through and tender and the vegetables are nicely charred but not burned. remove from the oven and leave to rest in a warm place.
Arrange the naan or flatbreads on baking sheets and cook in the oven for 5 minutes (or according to the packet instructions) to heat through.
to serve, arrange the chicken kebabs on plates with the naan or flatbreads and some roasted vegetables. Add dollops of mango chutney and tzatziki and garnish with coriander and mint leaves.
Spiced Chicken BLT Burgers
Makes 4
Do you struggle to find recipes that take very little time but the whole family will love? Look no further than these fully loaded chicken burgers. I’ve used some spicy pepper and herb seasoning from the Simply Better range in Dunnes Stores, but feel free to swap with whatever spice blend you have.
15 MINS
- 2 tbsp Dunnes Stores Simply Better Organic Spicy Pepper and Herb Seasoning
- 2 large chicken fillets 2 tbsp rapeseed oil
- 4 rindless smoked streaky bacon rashers (dry-cured if possible)
- 2 small ripe avocados
- 4 sourdough burger buns 2 tbsp mayonnaise
- 2 tsp Dijon mustard 2 tsp tomato ketchup
- 50g baby spinach leaves
- 2 plum tomatoes, thinly sliced 1 small red onion, thinly sliced
- sea salt and freshly ground black pepper
TO SERVE
thick-cut crisps (optional)
Preheat the grill to high.
Put the spicy pepper and herb seasoning in a shallow dish and season generously. Put the chicken on a chopping board and cut each fillet in half so that you have four thin fillets, then drizzle over half of the oil and toss to coat in the spice mixture. heat the remaining oil in a large non-stick frying pan and cook the chicken for 5–6 minutes, turning once. Stack them up on one side of the pan and fry the bacon for a few minutes, until cooked and tender. Snip each rasher into three pieces.
While the chicken is cooking, stone, peel and slice the avocados and toast the cut sides of the buns under the grill. Spread the buns with mayonnaise, then add a smear of mustard to the bottoms and ketchup to the tops. top with a handful of spinach and a few tomato slices, then arrange the chicken on top with the bacon, avocado and red onion. Press down lightly and arrange on plates with a small handful of crisps, if liked, to serve.