These Turkish-inspired kebabs are hold-me-back good! You'll marinate succulent chicken in spices, grill and serve with lemon yoghurt, tomato bulgur pilaf and a fresh salad. Lezzetli (delicious)!
Prep Time
50 min
Cuisine
Turkish
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Slice the chicken thighs into thin strips, then add them to a bowl with the ground paprika, groundcumin, the juice of 1/2[1]lemon and a drizzle of olive oil
Season with a generous pinch of salt and pepper and give everything a good mix up
2
Put the chicken strips in the fridge to marinate until later
Meanwhile, dice the red onion[s] as finely as you can
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a low heat
Once hot, add the diced onion and cook for 6 min or until softened
3
Boil a kettle
Soak your skewers in cold water (this prevents them from burning whilst cooking)
Dissolve the Knorrchicken stock cube[s] and tomato paste in 400ml [750ml]boiled water – this is your tomatostock
4
Once the onion has softened, add the bulgur wheat and sultanas and cook for 1 min or until coated in the oil
Add the tomatostock to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 15 min or until the water has absorbed and the bulgur is cooked – this is your tomatobulgur pilaf
5
Meanwhile, preheat the grill to high
Thread the marinatedchicken strips evenly onto 4 [8]skewers, leaving a small gap between each piece – these are your chicken shish kebabs
6
Add the chicken shish kebabs to a baking tray (use tin foil to avoid mess!)
Put the tray under the grill for 12-14 min, turning once halfway through, or until everything's cooked through (no pink meat!) and slightly charred
Meanwhile, add the natural yoghurt to a bowl with a pinch of salt and a small squeezeof lemon juice (save the rest for later!) – this is your lemonyoghurt
7
Meanwhile, grate the carrot[s]
Dice the tomato[es]
Add theremaining lemon juice to a large bowl with 2 tbsp [4 tbsp]olive oil and a pinch of salt
Add the grated carrot[s], diced tomato[es] and baby leaf salad and give everything a good mix up
8
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