Shish kebabs are a popular Middle Eastern dish that typically consists of marinated meat skewered and grilled over an open flame. It is one of the traditional approaches to cooking meat and has long surpassed any other method. I came across shish kebabs years ago as a student but you can find them offered in Greek as well as Turkish restaurants. Having read so many Yotam Ottolenghi books I was inspired to create a recipe that builds on his exciting use of flavours. Let me know what you think! The recipe is very similar to Lemon Chicken kebabs which are prepared in the same manner.
Serves: 4; Preparation time: 10 minutes; Grilling time: 15 minutes more or less.
Ingredients:
- 2 lbs. boneless, skinless chicken thighs
- 2 tbsp. olive oil
- 1 tbsp. tomato paste
- 1 tbsp. pomegranate molasses
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. smoked paprika
- 1/2 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- Salt and black pepper, to taste
- 1 large red onion, cut into wedges
- 2 large red bell peppers, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 1 large green bell pepper, cut into chunks
- Olive oil, for brushing
Preparation:
- Cut the chicken thighs into bite-sized pieces and set aside.
- In a large mixing bowl, whisk together the olive oil, tomato paste, pomegranate molasses, garlic, cumin, coriander, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper.
- Add the chicken to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
- Preheat a grill or broiler to medium-high heat.
- Thread the marinated chicken, red onion wedges, and bell pepper chunks onto skewers.
- Brush the skewers with olive oil and grill or broil for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred and tender.
- Serve the shish kebab hot, garnished with fresh herbs like parsley, chopped thyme and garden mint, if desired.
Note: If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
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