Chicken kebab

They arrived in Spain to stay, like many dishes that enrich world cuisine. Today I talk to you about the kebabs, already known by everyone. Kebabs without a surname are those skewers of meat or even fish that are cooked on a skewer over the grill, always seasoned with many spices which, to my taste, is what makes them special.

And since I couldn't resist, today I bring you my version, a no-fuss version without using many kitchen utensils, an ideal recipe for those terrace dinners without getting too hot lighting the coals and enjoying it with family and friends where you can prepare döner or dürüm chicken kebabs that will take your breath away.

And at home we love for spices and special preparations to enter our kitchen and perfume the meals. And today for this preparation my grill grill by Le Creuset helps me and a few little things you will see. Utensils that make life easier in our kitchen.

T&G bamboo skewers, Pallarès carbon steel knife and Laura Ashley porcelain bowl

INGREDIENTS (for 4 people)

For the Kebab:

• ½ kg of boneless chicken thighs cut in 2
• 125 gr of natural yogurt
• 1 tablespoon of concentrated tomato
• 1 clove of garlic, crushed
• 1 dessert spoon of ground cumin
• 1 dessert spoon of paprika
• 1 dessert spoon of cinnamon
• 1 dessert spoon of ground coriander seeds
• 1 dessert spoon of onion powder
• 1 teaspoon of ground cayenne
• 1 tablespoon of lemon juice
• 1 tablespoon of extra virgin olive oil
• Freshly ground pepper
• Salt
• Pita bread and/or wheat tortillas

Sauces and accompaniments:

• Hummus
• 1 natural yogurt
• 1 teaspoon of Harissa
• Feta cheese
• Tender lettuce leaves
• Chopped tomato
• Red onion, julienned
• Cucumber in thin slices
• Cilantro leaves
• Lemon in wedges

PREPARATION

1. In a large bowl we mix all the ingredients for the marinade, that is, the yogurt together with the concentrated tomato, the crushed garlic, the onion powder, the cumin, the paprika, the cinnamon, the ground coriander seeds, the cayenne, the lemon juice and the olive oil. Mix well and season with salt and pepper. Add the chicken to the previously salted marinade. Integrate it with the mixture and let it rest for at least 3 hours in the fridge -if you can leave it a whole day, even better-.
2. A little before starting to prepare the kebab skewers we are going to prepare the fillings, for this in our Laura Ashley bowls or whichever you prefer we will arrange:

• The vegetables and cilantro leaves on one side along with the lemon;
• The hummus topped with a little paprika and olive oil;
• The crumbled feta cheese;
• The yogurt mixed with the Harissa sauce and salt.

3. Once we have the accompaniments ready we prepare the chicken skewers using the T&G bamboo skewers. For this place two pieces of marinated chicken on each skewer. Once the skewers are ready, you only need to cook them with a little oil in our grill grill by Le Creuset, about 4 minutes per side, although it is important that you check before removing them from the heat that the chicken is well cooked.
4. Once the skewers are ready, we have several options: arrange them on a tray and let everyone prepare the kebabs to their liking, or make them ourselves. To do this, we warm the breads on the Le Creuset grill and set out the fresh vegetables, the cilantro, the chicken that we will have removed from the skewer and chopped, the hummus, the feta cheese, and the Harissa sauce.
5. Serve accompanied by the sauce, the hummus, the cheese and a few lemon slices.

T&G bamboo skewers, rectangular grill grill by Le Creuset, Pallarès carbon steel knife and Laura Ashley porcelain bowls

Do you like kebabs? I like to eat them rolled, that is a döner kebab, although served on a plate with bread on the side I also really like them. And you, how do you like them? Don’t stop making them, everyone likes them!