BBQ Chicken Shish Kebabs

With Yoghurt & Sumac Pumpkin Salad

DIFFICULTY: Easy

PREP + COOK TIME: 90 minutes

 
 
 

Ingredients

Ingredients ✴

 
 

Chicken Shish:

  • 1-1.1kg boneless, skinless free-range chicken thighs 

  • ½ cup unsweetened full-fat Greek yogurt 

  • Juice of ½ lemon 

  • 3 cloves garlic, minced 

  • 2 Tbsp tomato paste

  • 1 Tbsp brown sugar 

  • 1 tsp each sweet paprika & ground turmeric 

  • ¼ tsp each cinnamon & ground coriander


Pumpkin Salad & Garlic Yoghurt: 

  • 1.2kg pumpkin, skin & seeds removed (make sure it is a rich orange colour, they taste the best)

  • 1 bunch (around 300g) baby carrots, stems trimmed 

  • ¼ cup pine nuts 

  • ⅛ tsp ground cinnamon 

  • 1 cup unsweetened full-fat Greek yogurt (Meadow Fresh Kalo is my fave)

  • Juice of ½ lemon 

  • 2 cloves garlic, minced 

 
 
 

Directions

Directions ✴

 
 

To Serve: Cooked basmati rice & hummus (these pair well with the chicken and salad)

Sliced green chillies, coriander, dill, sumac, pickled onions & chilli oil (to garnish)

Preheat your oven to 200°C fan bake. Line a large baking tray with baking paper. 

Chicken Shish: Trim excess fat off chicken then dice into roughly 3cm chunks. Add to a large bowl along with yoghurt, lemon juice, garlic, tomato paste, brown sugar, spices, 2 Tbsp olive oil and 1 ¼ tsp table salt. Tpss everything together, until well coated. Thread tightly onto metal kebab skewers (it should make around 4-5 large skewers). Set aside to marinate. 


Pumpkin salad: Remove skin and seeds from pumpkin, then dice into 3cm chunks. Transfer to the lined baking tray, along with baby carrots. Drizzle generously with some olive oil, and season well with salt. Roast for about 30-35 minutes, until golden and tender. Set aside to cool. 

Meanwhile, heat about 3 Tbsp of olive oil in a small pot on medium heat. Add pine nuts and cook for 2-3 minutes, until pine nuts are golden. Remove from heat and stir through cinnamon and a pinch of salt. Set aside to serve.

Combine yoghurt, lemon juice, garlic, 1 Tbsp olive oil and ¼ tsp salt together in a bowl. Season to taste with salt and set aside to serve. 

Cook & serve chicken: Heat your BBQ to medium-high. Cook chicken skewers for 25 minutes, turning often, until chicken is charred all over and cooked through. Place on a serving platter and top with pickled onions, a drizzle of chilli oil, green chili & dill. 

To finish: Pile the roasted pumpkin and carrots on a serving plate. Drizzle over a few generous spoonfuls of the garlic yoghurt, then spoon over the pine nuts and cinnamon-y oil. Garnish with a sprinkle of sumac and coriander. Serve everything with rice, hummus and the remaining garlic yoghurt. 

 
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