These Lebanese chicken skewers are iconic for a weekend barbeque, however they also work so well cooked on a hot griddle pan for an easy mid-week treat.
This recipe will make 15 skewers and don’t be afraid to use different cuts of chicken, such as breast, or just marinate and grill drumsticks and wings.
Ingredients 13
1 kg chicken thigh, cut into 4 cm pieces
1 tsp salt
1⁄2 tsp 7 spice baharat
1⁄2 tsp cumin
1⁄2 tsp smoked paprika
1⁄2 tsp sumac
1 tbsp yoghurt
2 tsp apple cider vinegar
1⁄2 lemon, juiced
3 cloves garlic, minced
3 tbsp extra virgin olive oil, plus extra for cooking
To Serve
1 bunch parsley, leaves roughly chopped
1 Spanish onion, small, thinly sliced
1 tsp sumac
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Method 8
Cut the into small pieces, roughly 4 cm, removing any excess fat. Put into a large mixing bowl.
Add the , , , , , , , and minced and .
Mix well, cover and let sit in the fridge for upto 6 hours or ideally, overnight.
Weave 4-5 pieces of lengthways onto each skewer.
Roughly chop the , discarding the stems and finely slice the , add to a mixing bowl along with the and toss. Transfer to a serving platter and set aside.
Oil and heat a griddle pan, fry pan or barbeque on high heat, and cook the skewers for a few minutes on each side or until charred and cooked through.
Transfer to the platter and place on top of the , and .
Serve along side a zesty salad like Fattoush, flatbread and your favourite dip.
Sunday Kitchen's tips
Once marinated, the chicken can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.
Helpful tips
What is the best way to ensure the chicken stays tender and juicy while cooking?
Can I prepare the skewers in advance for a party?
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Notes
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