The first time I've tried kebabs was in my second visit to UK, in 2009. I do confess the lamb one from a takeaway, in Bath, wasn't too impressive that time, but since I have discovered the delights of the chicken kebab, it's one of my favourite recipes.
Everybody knows the secret of a very good and tender kebab is the chicken marinade. The good news is that you can be very creative when the issue is marinating. I like trying new spice combinations.
For the marinade:
Juice of 2 lemons 1 teaspoon of crushed garlic 1 tablespoon of smoked paprika Fresh ground sea salt Diced spring onion (optional) Fresh ground black pepper Fresh peppermint (optional)
• 1 teaspoon of coriander (optional)
• 1 teaspoon of olive oil
Mix all ingredients together in a large bowl and put the chicken pieces into the recipient, too. Cover it with plastic food wrap and leave it to marinade in the fridge for at least one hour.
** (Note: I usually like my chicken marinated one night before cooking. The longer it is marinated, the tastier it will be).
Ingredients for the kebabs:
• 6 fillets of chicken cut in 3cm cubes
• 1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper
• 2 onions cut in 3 cm pieces
• Cherry tomatoes
• Organic mushrooms
• Bamboo skewers
Thread the skewers with chicken, onions, peppers, tomatoes and mushrooms until there's no more room. Pre-heat the grill (or outdoor barbecue grill) for some minutes and place the kebabs on it. Grill them for 8-10 minutes, each side or until browned. Serve immediately.
(Note: The quantity of ingredients for your kebab depends always on the number of people invited for your barbecue.)