Shish yeah! These chicken kebabs with flatbread and hot chips make the perfect Friday fakeaway

Name: Shish yeah! These chicken kebabs with flatbread and hot chips make the perfect Friday fakeaway
Cook time: 1 h
Yield: 5-6
Cuisine: Middle Eastern,Modern Australian
Ingredients: 2 large roasted marinated red peppers; 3 garlic cloves; 1 tbsp honey; 2 tbsp tomato paste; 1 tsp Aleppo pepper* (Turkish pepper flakes); 2 tbsp olive oil, plus extra for grilling; 3 tbsp mint leaves, roughly chopped; ½ cup Greek-style yoghurt; 700g chicken thighs, cut into evenly sized strips (about 2cm thick)

Katrina Meynink

December 7, 2023

Serving suggestion: Chicken shish with flatbread, hot chips, yoghurt and mint.Katrina Meynink

easyTime:30 mins - 1 hourServes:5-6

The marinade is also the sauce – that is immediately a win. This works after marinating overnight in the fridge, as much as it does after a quick plunge bath in the saucy goodness, before throwing on the grill.

Ingredients

2 large roasted marinated red peppers
3 garlic cloves
1 tbsp honey
2 tbsp tomato paste
1 tsp Aleppo pepper* (Turkish pepper flakes)
2 tbsp olive oil, plus extra for grilling
3 tbsp mint leaves, roughly chopped
½ cup Greek-style yoghurt
700g chicken thighs, cut into evenly sized strips (about 2cm thick)

To serve (optional)

flatbreads
hot chips
leftover sauce
additional fresh mint leaves

Method

Step 1
Add the roasted peppers, garlic, honey, tomato paste, Aleppo pepper, olive oil and chopped mint to a food processor and blitz until you get a thick sauce-like consistency. Season with salt and pepper.
Step 2
Add half the mixture to a bowl with the yoghurt and stir to combine. Add the sliced chicken thigh pieces, turning to coat, making sure the chicken is submerged in the marinade. Reserve the remaining capsicum mixture for serving. (You can marinate the chicken for up to 24 hours or simply bring to room temperature on the bench while you gather your accompaniments for the dish.)
Step 3
Folding the strips of chicken back on themselves, thread chicken onto metal or bamboo skewers (if using bamboo, first soak the skewers in water for 30 minutes to minimise burning). You’ll need about six skewers.
Step 4
Turn a barbecue hot plate to medium-high heat. Add plenty of olive oil to the plate to prevent the chicken from sticking, and cook the skewers for 1-2 minutes each side. Pop the lid down and cook for another 5 minutes or until golden and charred in a few spots, and just cooked.
Step 5
Serve with flatbreads, hot chips, the reserved capsicum sauce and extra yoghurt and fresh mint.