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Chicken Kebabs

Recipe

A gorgeous plate of Chicken Kebabs complete with house salad - all with a Scottish twist!

Serves: 4 people   |   Prep time: 20 mins   |   Cooking time: 15 mins

Middle Eastern   |   Main   |   Kirsten's Recipe

  

Ingredients

For the Chicken Kebabs:

  • 60ml Vegetable oil
  • 30g Squeezy garlic
  • 30g Squeezy ginger
  • 10g Squeezy chilli
  • 10g Garam masala
  • 10ml Lemon juice
  • 10ml Red food colouring
  • 10g Tomato puree
  • 5g Ground cumin
  • 5g Caster sugar
  • 2g Cinnamon
  • 1 tbsp Dried mint

For the Kebab House Salad:

  • 1 x White cabbage
  • 1 x Iceberg lettuce
  • 1 x Cucumber
  • 1 x Vine tomatoes
  • 1 x Lemon Wedge
  • Dried mint and oil to dress

  

Method

For the Chicken Kebabs:

  1. Put all marinade ingredients together (leaving the oil till last) and mix well.
  2. Dice chicken breasts into large chunks.
  3. Place diced chicken into a bag, cover with marinade and leave ideally overnight or a min of 2 hours.
  4. Cut peppers into large chunks.
  5. Cut red onions into wedges.
  6. Thread chicken chunks, pepper cubes and onion wedges onto skewers.
  7. Air fry on high for 10 mins, grill or oven cook until meat is completely cooked and juices run clear.   The cooked kebabs can be placed on a bbq to finish off.
  8. Serve with salad, pitta or flatbreads.

For the Kebab House Salad:

  1. Shred iceberg lettuce.
  2. Shred white cabbage.
  3. Slice then half cucumber.
  4. Cut onions in half then into half-moon slices.
  5. Cut tomatoes into wedges.
  6. Cut lemon into wedges.
  7. Salt the cabbage, dress with a little oil and dried mint, serve with the iceberg and other salad ingredients.

Serve and enjoy!