Friday night is takeaway night in our house (or at least it’s food that feels like a takeaway) and last week we had this super colourful meal of chicken kebabs with flatbreads and all the trimmings. No you don’t have to lay the food out in rainbow patterns, I just don’t seem to be able to help myself. But yes, this is waaaaaaay better for you than a ‘real’ doner kebab! The chicken recipe is from the wonderful Meliz Cooks, and considering how easy it is to make, the red cabbage is a no brainer. Totally unnecessary chips are optional, but kept the teenager happy. See separate post for the flatbreads if you’d like to make them (they’re excellent).
Ingredients
Chicken:
600g skinless boneless chicken fillets
3 tbsp plain yogurt
2 tbsp pomegranate molasses
2 tbsp tomato puree
2 tbsp olive oil
1 tbsp honey
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp cinnamon
Optional pinch chilli flakes
1/2 tsp paprika
1/2 tsp garlic granules
Salt & pepper
2 large onions
Red Cabbage:
1/2 smallish red cabbage
3 tbsp olive oil
3 tbsp lemon juice
1 tsp salt
1 tsp sugar
Method
Chicken:
- Put all of the ingredients bar the chicken and onions into a large dish and mix well until fully combined.
- Chop the onions into large wedges, trim any weird bits off the chicken pieces and throw them all in there too. Mix well, cover, and leave to marinade for 4 hours or so in the fridge.
- Heat oven to 180C.
- To cook the chicken, thread the chicken onto skewers (weave them through multiple times), max 2 pieces per skewer so that they are not tightly packed.
- Put the onion wedges and remaining marinade in a roasting tin, and lay the skewers on top, and roast for 20 minutes.
- Turn the chicken pieces over, baste with marinade, and roast for a further 20 minutes, by which time the chicken should be cooked through.
- Slice up to serve.
Red cabbage:
- Shred the red cabbage, chuck it in a bowl with the other ingredients and mix well. Leave to sit for half an hour. That’s literally it.
From My Kitchen 