A recipe for juicy and aromatic eastern chicken kabobs (kebabs) cooked in the oven. Marinated in yoghurt and spices, the only problem is that they are consumed fast!
Kebabs, or in general, meat on a skewer means one thing: summer is here, let the BBQ festivities begin! That’s right, lazy Sunday afternoons with a cold beer in one hand and coals in the other.
No matter how good this sounds, the sad truth is that many of us cannot enjoy that simple pleasure, simply because the bloody weather has only two seasons where we live: winter and next winter.
We may get a couple of weeks of sunshine with the resulting vitamin D, but that’s more or less what we get. Okay, I stop here, this is not another post complaining about the British weather. It’s more than that.
BBQs are not an option so the next best thing is putting the meat in the oven. I assure you, with the way I propose you will not feel the difference.
The recipe has a middle-eastern touch, with the chicken being marinated in yoghurt and spices. Chicken absorbs the yoghurt so the end result is moist and aromatic.
A couple of tips now:
Marinate the kebabs for at least 4 hours. I strongly recommend leaving them to marinate overnight in the fridge.
Don’t cook them too much. You cannot achieve the brown colour you would get on a BBQ when using the oven. You will only dry the kebabs.
I strongly recommend home-made fries cooked in fresh oil (2/3 sunflower, 1/3 extra virgin olive oil) as a side dish. You are talking about a feast, right?
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- 8-10 skinless chicken thighs cut in square pieces.
- 2 red bell peppers cut in square pieces.
- 2 green bell peppers cut in square pieces.
- 1-2 onions cut in square pieces.
- 200 gr (7 oz) Greek yoghurt.
- 2 teaspoons ground cumin.
- ¼ teaspoon cinnamon.
- 1 teaspoon paprika.
- 2-3 garlic cloves finely chopped.
- 1 tablespoon dried oregano
- Juice of one lemon.
- 2-3 tablespoons extra virgin olive oil.
- Salt and ground pepper.
- Thread the chicken pieces onto the skewer while alternating with green pepper, onion and red pepper. You should have 5-6 chicken pieces on each skewer. You should end up with 8 kebabs. Place them on a tray.
- In a bowl, mix the yoghurt, cumin, paprika, cinnamon, garlic, oregano, lemon and olive oil to create the marinade. Season with salt and pepper. Pour the marinade on top of the kebabs making sure that all the sides are covered. Cover with cling film and keep them in the fridge for 4-12 hours.
- Preheat the oven at 190 degrees Celsius (370 F).
- Cover the bottom of a tray with kitchen foil. Place the skewers on top of the tray, resting on the opposite walls.
- Bake for ~ 20 minutes until golden brown. During the cooking, check if the kebabs need to be turned around so the bottom side gets brown too.
- Bon appetit!