Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Chicken Shish

Chicken Shish

By OcadoLifePublished on 28 June 2022Shish kebabs are one of the easiest ways to barbecue meat because of that all-important skewer. So, unlike burgers or sausages, they won’t fall to their fiery doom through the grate. Although this Chicken Shish with Charred Chilli Relish is devilishly quick and easy to make, we can suggest a little hack that will improve the taste. Prepare the marinade up to 24 hours beforehand and leave the chicken to absorb the spices in the buttermilk. You could also prepare the relish before serving – this will allow the charred pepper and chillies to cool down before you start handling them. All that prior preparation will leave you with a really tasty kebab, and more time to enjoy it.  
Shop for ingredients

Time and servings

25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time

Ingredients

  • 150 ml of whole milk
  • 1 lemon, zested and juiced, plus 2 tsp juice
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • 4 cloves of garlic, crushed or finely chopped
  • 1 tsp of ground paprika
  • 0.25 tsp of ground cinnamon
  • 6 chicken thighs, boneless and skinless, cut into large chunks
  • 1 red pepper
  • 6 mild red chillies
  • 1 small red onion, finely chopped
  • 1 tsp of ground cumin
  • 1 tsp of honey
  • 1 tbsp of olive oil
  • 10 g of coriander, leaves chopped
  • 4 flatbreads or pitta, (to serve)
  • 400 g of red cabbage, shredded (to serve)
  • 100 g of natural yoghurt, (to serve)
  • 1 tbsp of pomegranate molasses

Method

  • Step 1

    Combine the milk with the 2 tsp lemon juice and set aside for 10 mins to sour.

  • Step 2

    Toast the cumin and coriander seeds in a dry pan until fragrant, then grind, or pound to a powder using a pestle and mortar. Combine with the garlic cloves, zest and juice of 1 lemon, paprika and cinnamon. Add the soured milk and season. Mix well and combine with the chicken in a large bowl. Marinate in the fridge for at least 1 hr and up to 24 hrs.

  • Step 3

    When you’re ready to cook, prepare the barbecue for direct cooking, letting the flames die down to hot embers. Grill the whole red pepper and chillies until blackened, pop in a container, seal and set aside – this helps the skins slip off easily.

  • Step 4

    Thread the chicken pieces onto 4 metal skewers and cook the kebabs over direct heat for 10 mins, or until cooked through and charred in places.

  • Step 5

    To make the relish, slip the skins off the pepper and chillies (don’t worry about removing all the blackened bits), remove the stalks and seeds, then dice and combine with the red onion, ground cumin, honey, pomegranate molasses, olive oil and coriander leaves. Add lemon juice, to taste, and season with salt.

  • Step 6

    Serve the kebabs with the relish, flatbreads, cabbage and Greek yoghurt.