Lucknowi Chicken Kebabs
Lucknow, India is the royal city of gardens, poetry, and indulgent kitchens.
Here, kebabs aren't just food; they're a quiet art form. You have never had a chicken like it the char on the outside and beautiful spices going through it.
Ingredients
6 Chicken Thighs (boneless and skinless)
Preparation
Slice each thigh into three chunky pieces, generous enough to stand up to the grill
Scatter over 3 tsp of bicarbonate of soda to soften the meat’s fibres
Leave for 15 minutes, then rinse the chicken well and pat it dry.
Marinade Preparation
Whisk ingredients together.
- 3 tbsp of thick Greek yoghurt
- 2 tsp of sea salt
- A handful of fresh coriander — stems and leaves — roughly sliced
- Stir in 2 tsp of ground cumin and coriander
- 1 tsp of chilli powder
- 1 tsp of turmeric
- 2 tsp of green cardamom powder
- Grate in fresh ginger and garlic
Coat the chicken pieces thoroughly in this marinade, cover and refrigerate for 20 minutes.
Thread the marinated pieces onto metal skewers, or wooden ones soaked in water if you prefer.
Method
Grill them under a hot grill or — better yet — over a live flame on a barbecue. Turn often for 15-20 minutes, until the edges catch and char in all the right places, and the chicken is cooked through but still tender and glistening.
Serve
Serve straight off the heat, with a wedge of lemon, a green chilli chutney and a scattering of fresh coriander.
Palestinian Lamb Kebabs with Sumac
Preferably with shoulder or leg — trimmed but still carrying a little fat for richness, and cut it into neat, sturdy chunks.
Preparation
In a wide bowl, toss the lamb with a generous tbsp of sumac, a tsp of ground allspice, half a tsp of cinnamon, a tsp of sea salt, a few grinds of black pepper, two crushed cloves of garlic, and the juice of a fat lemon.
Add a good glug of olive oil
Marinate for at least an hour, longer if you can
Thread the chunks onto metal skewers, not packed too tightly
Grill over hot coals, turning until the lamb is charred at the edges, 8-10 mins
Serve immediately, straight off the heat, with warm flatbreads and a tangle of fresh herbs — mint, parsley, coriander — whatever you have to hand.
Greek Souvlaki
For souvlaki, take a good lamb leg or shoulder — or if you prefer chicken thighs — and cut them into even, bite-sized cubes.
Preparation
Whisk together ingredients.
- Juice of a large lemon
- 3 tbsp of olive oil
- 1 tsp of dried oregano
- A pinch of sea salt, and a crack of black pepper
- Grate in a clove of garlic
Then toss the meat through until it glistens and let it marinate for an hour if you have time, but no more — you want freshness, not a heavy cure.
Thread the meat onto skewers and keep them loose enough for the heat to kiss every side.
Grill over a hot flame, a barbecue if you can or a griddle pan
Turn often for 8-10 minutes until charred & the centre is cooked.
Serve
With warm pita bread, a bowl of thick yoghurt with a little more lemon, a handful of mint, and a simple salad of ripe tomatoes, cucumber, and slivers of red onion, dressed with nothing but oil and salt.