nagi’s chicken kebabs | friends for dinner

If you’re reading this – I’m guessing you like food. And if you like food – you have to follow Recipe Tin Eats; you probably do that already. Nagi is the lady behind Australia’s most popular food blog and not only does she have the best recipes going round, she has awesome videos to accompany all of her dishes. You know those cool snappy little food videos that you see pop up on Insta and Facebook all the time? Chances are they’re by her.

I recently saw Nagi’s video for her homemade chicken doner kebabs and knew that I had to give them a try. I was drawn to the recipe because of the way in which she cooks the chicken. Marinated in a simple rub of natural yoghurt, garlic, lemon juice and various spices and then baked in the oven, it’s such an easy recipe. And talk about tasty!

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At the coffee shop this morning and chatting away to my fellow foodie, Jules, she asked what I was making for dinner. Upon hearing my reply she casually drops in to the conversation that she had close to 200 kebab wrappers taking up space in a cupboard at home. Exactly the same as the ones you’d find in a kebab shop, she had them left over from her daughter’s birthday party last year. Apparently her husband George was obsessed with the idea of serving kebabs in paper bags. How good.

So regardless of whether or not you have the bag to serve them in, give these a try. You could make this dish for an army of people or tone it down and serve it up for a midweek meal for two. I bought a pack of ten metal kebab skewers from Woolies for $6 today which I’m excited to play around with for barbies in the months to come; and because I don’t own enough kitchen bits and bobs already.

I really hope Nagi doesn’t mind me sharing my take on her recipe. Something this good deserves to be shared; it’d be rude of me to keep it all to myself. I’ve followed her recipe pretty well, making a few slight changes being that I’ve added oregano and dried mint to the chicken marinade, have omitted the onion powder and served mine with a homemade tabbouleh made with quinoa (recipe to follow).

I’m really excited to take the leftovers along to work tomorrow and can’t wait to make these kebabs again. Thanks to Nagi for a foolproof recipe.

And to George and Jules. Without you, I wouldn’t of had the authentic kebab bags to serve these up in. Cork Daddy was most impressed when he came home to find ‘real kebabs?’ for dinner.

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nagi’s chicken kebabs
a recipe from popular food blog – Recipe Tin Eats

1 x kilo of chicken thigh fillets

for the marinade

1 x cup of natural Greek yogurt
3 x cloves of garlic, minced
2 x teaspoons of paprika
2 x teaspoons of cumin
1 x teaspoon of cayenne pepper*
1 1/2 teaspoons of ground coriander
1/2 a teaspoon of oregano
1/2 a teaspoon of dried mint
1 1/2 teaspoons of salt (I use Maldon salt)
About 12 twists of the pepper grinder
The juice of 1-2 lemons, depending on their size
2 x tablespoons of olive oil
1 x 50gram sachet of tomato paste

to serve
Lebanese bread
Hummus
Tabbouleh
Hot chilli sauce, to serve (optional)
Extras – shredded iceberg lettuce/sliced tomatoes/sliced Spanish onion/grated cheese

  • In a large mixing bowl, mix together all marinade ingredients.
  • Add the chicken and stir to coat well. Cover in glad wrap and refrigerate overnight or for at least 2 hours.
  • When ready to cook, preheat the oven to 200℃ and prepare a baking dish by placing a wire rack in the base of it.
  • Thread the chicken pieces on to the skewers (as per the photos) and place on the rack. Brush over some of the extra marinade from the mixing bowl and drizzle with olive oil. Bake for 30 minutes.
  • Turn the chicken over, brush with any remaining marinade and bake for another 20 minutes**.
  • Using a sharp knife, finely slice the chicken (see photos) and assemble the kebabs in the Lebanese bread, adding hummus, tabbouleh, chilli sauce and any other extras that tickle your fancy.

Lo’s tips

  • *You can leave this out if you have a low tolerance for spice as this marinade recipe really packs a punch.
  • **The cooking time will vary depending on how big your pieces of chicken are and how much you’re cooking.
  • In Nagi’s recipe, she says to use a baking dish that is narrow enough for your skewers to rest on but instead, I placed a wire cooling rack in the base of my large baking dish and placed the chicken skewers directly on the wire.
  • Alternatively, it’d be fine if you cooked the chicken without the skewers.

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If you make these kebabs, please leave your comments below. xx

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