Showing posts with label Kebab. Show all posts
Showing posts with label Kebab. Show all posts

Monday, 17 June 2013

Chicken Skewers with Chilli Butter

Basting with butter during cooking keeps the chicken lovely and juicy.
These skewers or kebabs are so easy to make and can be ready to eat in next to no time.  Either on the BBQ or using a grill-pan, you can still create that. lovely char-grilled look.

For vegetarian's just leave out the chicken!

If you want to make these in advance, just drizzle them with a little olive oil or better still the chilli butter baste, cover with cling film and pop them into the fridge.  Remove them about 20 minutes before cooking.
  No need for a printable recipe here:
For the chilli butter baste just melt a big knob or two of butter (depending how many skewers you're making) along with a glug of olive oil.  Throw in some finely sliced chilli, cook for a couple of seconds, remove from the heat and add in some chopped flat leaf parsley.

Using metal skewers, or you can of course use wooden ones - but be sure to soak in water for at least half an hour to prevent them burning.  Thread chunks of red and yellow bell pepper, chicken, red or brown onions (or both) along with some baby cherry tomatoes and your set to get that grill-pan on.
Once the pan or BBQ is ready to cook on baste the skewers with the chilli butter and turn every now and then basting as you go.  

Cook till the chicken is properly cooked through and serve straight away with whatever takes your fancy.  We had tabbouleh and pitta bread.

Sunday, 9 October 2011

Spicy Chicken Kebabs and Cambodian Chicken - Tesco Real Food Cook Off

As part of a team of food bloggers involved with the Tesco Real Food 

I was asked to make two recipes from the Channel 5 show 'Real Food Family Cook Off' shown Tuesday evenings at 7.30pm.
  If you've been following the programe you'll know that this week was the turn of Banita Ludhor to take on Jonny Thomson.
 Banita made Spicy Chicken Kebabs, while Jonny cooked up Cambodian Chicken with Pineapple Fried Rice.
So there I was armed with a huge amount of lovely ingredients and my kitchen looking like food heaven, I cooked one dish one night, and the other the next!
 Banita's Spicy Chicken Kebabs were seriously delicious and had a lovely salad to go with them too:
Then there was Jonny's Cambodian Chicken - a very colourful mix of flavours.
The pineapple rice was really yummy and a meal on it's own!
 Both of these recipes can be found over at Tesco Real Food 'Cook Off'
As this weeks program has already been shown, you will know that Banita has gone through to the next round and sadly Jonny hasn't.  But well done Jonny for getting this far - great stuff!
If you missed this weeks show and want to catch up you can see the full episode here.

Tuesday, 4 May 2010

Jan's Doner Kebab

Hungry?  Thinly sliced steak, quickly fried in nice spices served with salad and hot n spicy pepper sauce - you can't beat it!

Now this is my version and I'm not saying it's exactly like the Doner kebab you'll find from a typical takeaway, but the taste is good and at least you'll know what you put in it!
Of course you can go out and buy a Doner kebab from the takeaway, or even have one delivered.  Problem is, they do tend to be made up of lord knows what kind of meat and you never know what 'extra bits' you might find.

 You can use lamb if you prefer serve with thin and crispy fries.

Thursday, 11 June 2009

Lamb Kofta Kebabs - Easy and Delicious

Jan's 'make it up as you go along' recipe for Kofta Kebabs worked!
Not the best plated up pictures in the world but you get the idea.

There I was in work on Monday filling up the meat fridges when I spied kebabs and so felt the need to be making them!
Once again I read the back of the packet to see what they'd put in and went home with a mission to make them.
Must say, I was really pleased with the result and will make these again.

 Print Recipe

To make 6 you will need:
1 slice of bread to make breadcrumbs
1 onion
3 garlic cloves
500g minced lamb
1 egg yolk
2 teaspoons of garam masala
1/2 a teaspoon of cumin **as garam masala already contains cumin I only used this much
1 and a half tablespoons of Belazu Rose Harissa
a squeeze of lemon juice
freshly chopped flat leaved parsley
a little salt and pepper
6 wooden skewers about 8 inches in length
**If you are going to cook these on a BBQ soak the skewers in water for an hour before hand. I'm not too sure if they would fall apart though on a BBQ - I did have to be careful turning mine.

How to do it:
You will need a food processor/whizzy thing. 

Tear the slice of bread in half - leave the crust on it wont matter. Whiz for a few seconds till you have breadcrumbs - remove and set aside.
Now quarter the onion and throw that in along with the garlic cloves and whiz that up till the onion is chopped nice and small.
Now put in the minced lamb but only whiz for a few seconds as you don't want it too whizzed up or it will go all horrid and paste like - we don't want paste like yuk!
In a large mixing bowl put in the onion and garlic the egg yolk, rose harissa paste, garam masala and cumin. Give it a good mix and then add the minced lamb along with 5 tablespoons of the breadcrumbs and a squeeze of lemon juice.
You need to mix it together to even out the spices and combine it all. Just be careful not to get carried away mixing or as I said before, the lamb will go like paste.
When your almost done, season with a little salt and pepper and add the parsley to the mixture.
I found that 5 tablespoons of breadcrumbs was fine but if you think your mixtures is too sloppy - if you've paid attention it shouldn't be! but if it is then you can add a little more of the breadcrumbs.
Divide the mixture into 6 and using your hands mold it around each wooden skewer keeping them all the same size and shape.
You can take a little of the mixture and fry it - give it a taste then you'll know what you want more of. I usually do this but couldn't actually be bothered so took a chance and they were perfect.
Now get them cooking.

I cooked them on my amazing electric griddle thing - perfect! But you can of course use a grill pan. Turn them a couple of times so they cook evenly. When they are nicely done and cooked through serve straight away.

I served them with pitta bread that I'd put on the griddle before the kebabs. Along with a lemon wedge, shredded white cabbage, onion, tomato, cucumber and a couple of pickled chilli peppers (shop brought in a jar). The dipping sauce was  a hot pepper sauce - again shop brought.