Hey there,

How’s it going?

It’s bank holiday weekend, the sun is shining, I’m chilling at home, writing this post out on the balcony and once I’m done I’ll be doing one of my other favourite things, booking a cheeky little holiday! ❤ Today is a really good day!

And to top it all off, you guys, I have the most incredible recipe to share with you…

It’s the perfect summer recipe, inspired by delicious food filled trips to both Turkey and to Green Lanes (a street in North London, bursting at the seams with Turkish restaurants, bakeries, cafes and shops)!

Perfectly grilled, succulent Turkish spiced chicken kebab skewers with sweet charred red peppers served up with a medley of extras: cool garlic tahini yoghurt, creamy hummus, fresh zippy salad, griddled salty halloumi cheese, fried aubergines and carbs whichever way you prefer – flatbread or rice.

Totally customisable!

And the best thing – it’s all done in the oven, char and all!

I mean, just look at it, you know these juicy hunks of chicken are gonna be delicious.

SO. Much. Flavour!

 

Gah, just get in my face already.

I encourage you to take the time out and make this salad too. The lemon, mint and sumac really go with the kebabs.

Enjoy,

– Kay

Ingredients

Chicken

• 400g chicken breast, cubed
• 2 red peppers, cubed
• 50g full-fat natural yoghurt
• Juice of half a lemon
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 heaped tsp Aleppo chilli (pul biber)
• 1 scant tsp sweet paprika
• 1/2 tsp cumin
• 20g tomato puree
• Salt and pepper to taste

Tahini garlic yoghurt

• 150g full-fat natural yoghurt
• 15g tahini
• 1 garlic clove, minced
• Pinch of salt

Salad

• 1/2 cucumber
• 20 cherry tomatoes
• 1 small red onion
• 1 heaped tsp sumac
• 1/4 tsp dried mint
• Fresh parsley
• Juice of half a lemon

Aubergines

• 1 small aubergine, sliced thin
• 3 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Optional others:

• Olives
• Halloumi (I cooked mine on a griddle pan)
• Hummus
• Flatbread
• Rice (cook according to packet instructions with an added knob of butter)

Instructions

1. Add all the ingredients for the chicken except the red pepper to a large bowl and mix well to combine. Cover and allow to marinate for 2-6 hours in the fridge.
2. Add all the ingredients for the tahini garlic yoghurt to a small bowl and mix well to combine. Cover and place in the fridge to allow the flavours to mingle.
3. If you’re using wooden skewers, soak these in water.
4. Make the salad by chopping the tomatoes, cucumbers and onions before adding the remaining ingredients and mixing well to combine. Cover and place in the fridge, allowing the flavours to combine.
5. Once marinaded, preheat your oven to gas mark 7. (I have a fan oven and selected the setting with the fan and top-down heat)
6. Meanwhile, tap off the excess marinade then weave the chicken cubes alternatively with pepper cubes onto your skewers and place on top of a baking tray with a rack.
7. Cook for 15-20mins or until chicken is cooked through, turning every five minutes.
8. Whilst the chicken is cooking, mix together the ingredients for the aubergines and pan fry on a medium heat. Now is also the time to griddle the halloumi if you’re making it.
9. Serve up over flatbread or rice with hummus and some olives with an extra sprinkle of fresh parsley and sumac and devour!