Mark Millers Chicken Kebabs
by Mark Miller
Why not give our competition winner Mark's Tasty kebabs a try
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3cm piece of ginger
2 cloves of garlic
140 g natural yoghurt
2 tablespoons olive oil
60 ml tomato passata
½ tesapoon garam masala
½ teaspoon chilli powder
½ teaspoon smoked paprika
½ teaspoon turmeric
500g to 750g boneless skinless chicken thighs.
2 red/green peppers
Marinade can be made quickly in a small blender.
First add ginger, garlic and oil. Follow with spices and then finally yogurt and passata.
Alternatively, finely chop the garlic and ginger and mix with the rest of the ingredients.
Cut the chicken in 2cm cubes
Put the chicken in a zip lock bag or tub with a well sealed lid. Pour in the marinade and shake to ensure the chicken is well coated. Leave in fridge for 2-4 hours.
Fill a cooking tray (DeliVita black iron dish or similar) with 2 sliced onions and two sliced peppers or any variation that you would like with your chicken. Drizzle with a little cooking oil.
Place the chicken skewers on top of the sliced veg or suspend above by using long skewers that rest on the edges of the tray.
Heat the oven to ~250°C, allowing the flames to die down a little. Cook the chicken skewers for 10 minutes turning once.
Add a small amount of wood to the fire to build flames back up and cook for another 5 minutes, rotating regularly to get a nice char without burning.
Check the chicken is cooked through as cooking time is very dependent on oven temperature and size of chicken cubes.
To suspend the skewers over a deeper cooking pan use flat skewers or two skewers per kebab to aid turning.
As the oven is now heating up again this is a perfect time to cook some naan bread to accompany the meal.