Chicken Kebab Recipe: Greek Style Shish Kebab -

5 from 4 votes

Chicken Kebab Recipe: Greek Style Shish Kebab

Chicken Kebab - Greek Style Shish Kebab. This has been, by far the best of a great bunch of new recipes. The kids love it, I love it and who would have known it was so easy to make. We have cooked in the oven and on the

BBQ. If you don't try anything else on my site, make sure you try this one! If you like a shish kebab takeaway you will love this.

Course Dinner, Midweek Meals, Main Course

Cuisine 30 minutes plus, Mediterranean

Keyword chilli sauce, chicken, bbq, kebab, 30 Minutes Plus

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 263kcal

Cost £4.50

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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salad and sauces to serve

Nutrition