Chicken Shawarma Kebab Skewers

    Chicken Shawarma Kebab Skewers

    INGREDIENTS 

    • 1 kg skinless, boneless chicken thighs
    • 1/4 cup yoghurt
    • 2 garlic cloves, crushed or finely grated
    • 2 tbsp shawarma kebab paste (or tomato paste)
    • 1 tbsp kebab seasoning (or Middle Eastern mixed spice/seven spice)
    • 1 lime (juice only, used in two stages)
    • 1 red onion, thinly sliced
    • 2 tsp sumac (or a big pinch, to taste)
    • 1 tbsp olive oil
    • Small bunch of parsley, finely chopped
    • Garlic sauce to serve
    • Chips, to serve
    • Flatbreads, to serve (optional)[Text Wrapping Break][Text Wrapping Break]Salt, pepper and oil as needed 

    METHOD

    1. Add the 1 kg chicken thighs to a large bowl. Add the 1/4 cup yogurt, 2 crushed garlic cloves, 2 tbsp kebab paste, and 1 tbsp kebab seasoning. Squeeze in the juice from half the lime, add a good pinch of salt, then mix really well until the chicken is evenly coated.
    2. Finely chop the parsley. 
    3. Thread the chicken onto 2 skewers, parallel, so each piece is skewered twice. Lay a thigh longways facing you, roll it up into a fat “cigar”, then thread one skewer through the left side and one through the right. Repeat until all the chicken is used up, forming one long, sturdy kebab.
    4. Look the kebab and chips together (Dual Drawer): Put the kebab in the large drawer and drizzle lightly with oil. Cook at 180°C for 25–30 minutes, until cooked through and nicely browned. Put chips in the other drawer. Cook at 180°C for 10–12 minutes (or according to the packet). Use Sync Finish so they’re ready at the same time.
    5. Make the sumac onion salad: thinly slice the red onion and toss with the chopped parsley, sumac, 1 tbsp olive oil, and a pinch of salt. Squeeze over the juice from the remaining half lime. Toss and set aside.
    6. Serve (two options):[Text Wrapping Break]Platter: slice the kebab and serve with chips, the sumac onion salad, and garlic sauce. Crispy flatbread kebab: spread garlic sauce over a flatbread, add sliced chicken plus any juices, top with sumac onions, then roll up tightly. Brush or baste the outside with a little of the chicken juices, then air fry until the outside is lightly crisped.
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