chicken kebab

They arrived in Spain to stay, like many dishes that enrich world gastronomy. Today I am talking about the, already known to all, kebabs. The kebabs without a last name are those skewers of meat or even fish that are cooked on a grill on a skewer, always seasoned with many spices, which for my taste is what makes them special.

And since I couldn't resist, today I bring you my version, a version without complications and without using many kitchen utensils , an ideal recipe for those terrace dinners without getting too hot by lighting the embers and enjoying it with family and friends where they can prepare some doner or chicken dürüm kebabs that will take your breath away.

And it is that at home we love that spices and special preparations enter our kitchen and flavor the meals. And today for this preparation my Le Creuset grill helps me and some other little things that 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 Kebabs:

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

Sauces and accompaniments:

• Humus
• 1 plain yogurt
• 1 teaspoon Harissa
• feta cheese
• baby lettuce leaves
• chopped tomato
• julienned red onion
• thinly sliced ​​cucumber
• Coriander leaves
• Lemon in eighths

ELABORATION

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

• The vegetables and coriander leaves on one side along with the lemon;
• The humus topped with a bit of paprika and olive oil;
• The crumbled feta;
• 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 skewer sticks . For this we will have two pieces of marinated chicken on each stick. Once we have the skewers ready, all we have to do is cook them with a little oil on our Le Creuset grill , about 4 minutes on each side, even so 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 each one prepare the kebabs to their liking or prepare them ourselves. To do this, we heat the breads on the Le Creuset grill and arrange the fresh vegetables, the coriander, the chicken that we will have removed from the skewer and chopped, the hummus, the feta cheese and the Harissa sauce.
5. We serve accompanied by the sauce, hummus, cheese and a slice of lemon.

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

Do you like kebabs? I like to eat them rolled up, that is, a doner kebab, although served on a plate with bread as an accompaniment, I also like it a lot. And how do you like them? Don't stop making them, everyone likes them!