Chicken Kebab Recipe: Greek Style Shish Kebab
Chicken Kebab Recipe
Shish kebabs are a popular dish in Middle Eastern cuisine. Consisting of marinated pieces of meat, fish or vegetables skewered and grilled over an open flame. These delicious treats have a long and fascinating history. Stretching back thousands of years.
Persian
The origins of shish kebabs can be traced back to ancient Persia. Where they were known as “kabab”. A word derived from the Persian word “kabap” meaning “to fry”. The dish was originally made with lamb or mutton. But as it spread throughout the Middle East, it evolved to include a variety of meats, including chicken, beef, and even fish.
Greek – Romans – Turkish
One of the earliest references to shish kebabs comes from the ancient Greek poet Homer. Who mentioned a dish of spitted meat in his epic poem, The Iliad. The ancient Greeks and Romans also enjoyed skewered meats. Evidence of early skewers has been found at archaeological sites throughout the Mediterranean.
Ottoman Empire
In the Middle Ages, shish kebabs were a popular food for Turkish soldiers. Who would grill meat over an open flame while on the battlefield. The dish eventually spread throughout the Ottoman Empire. Today, it is enjoyed in many different countries around the world.
Shish Kebab
Shish kebabs have also played a role in the modern culinary world. In the 19th century, French chefs began experimenting with skewered meats. Creating dishes like brochettes and satays. In the 20th century, shish kebabs became popular in the United States. Thanks in part to the country’s growing fascination with international cuisine.
Skewered Meats
Today, shish kebabs are enjoyed in many different forms, from simple chicken and vegetable skewers. To more elaborate dishes like lamb kofta and beef shawarma. Whether you’re grilling up some kebabs in your own backyard or enjoying them at a Middle Eastern restaurant. It’s clear that these tasty treats have a long and storied history.
Chicken Kebab Recipe
Chicken Kebab Recipe: Greek Style Shish Kebab
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Ingredients
Chicken Kebab
- 12 boneless chicken thighs (wait until you see them in the yellow sticker section of the supermarket)
- 2 garlic cloves, crushed
- 1 lemon, zested and juiced
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tbsp dried oregano
- 2 tsp paprika
- small bunch parsley
- salad and sauces to serve
Instructions
Chicken Kebab
- Super quick to prepare and super easy too! Chuck all the ingredients into a bowl with a little salt and pepper, then chuck the chicken in and mix together. Cover and chill for as long as you can (overnight is perfect, but a few hours will do)12 boneless chicken thighs (wait until you see them in the yellow sticker section of the supermarket), 2 garlic cloves, crushed, 1 lemon, zested and juiced, 1 tsp ground cinnamon, 1 tsp ground allspice, 1 tbsp dried oregano, 2 tsp paprika, small bunch parsley
- When ready to cook, you simply thread each piece of chicken onto two metal skewers, making sure both skewers go through each bit of chicken. Then pack the meat down as tight as you can.
- We have done this both in the oven and in a combination of oven and BBQ (with a lid). OVEN:- Put the kebab onto a rack over a roasting tin and cook for about 55 minutes at 180, remove the cover in tin foil and let it rest for 10 minutes or so whilst you prefer the pittas and salad.BBQ:- Follow the oven instructions above, but after 30-40 minutes Chuck it on the BBQ (no flames), closing the lid for the remaining time and then cover in foil and let it rest for the 10 minutes.
- Slice strips down the kebab and stuff it into lightly toasted pittas and serve it with your favourite sauces and salad. Hey presto, yummy, take away style kebabs
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Nutrition
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