Giant Chicken Fajita Kebab

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SERVES

8 people

TIME

1 hr

INGREDIENTS

  • 2 cups Greek yoghurt
  • 1 1/2 tbsp light brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp salt
  • 2 tbsp paprika
  • 1 tbsp cayenne
  • 1 1/2 tbsp cumin
  • 2 tbsp vegetable oil
  • Juice of 3 limes
  • 8 chicken breasts
  • Half a lime
  • Chopped mixed peppers & onions
  • Tortillas
  • Sour cream
  • Salsa
  • Cheddar

This guy might be one of our favourite creations ever to leave the Twisted stable. A glorious tower of perfectly cooked chicken, crispy on the outside, tender within. It's basically the best part of a night out without having to leave the house, the ultimate dinner with friends - just make sure you have a sharp knife and a big pointy stick.

Directions

  1. Whisk together the yoghurt, brown sugar, garlic, salt, spices, oil and lime juice.
  2. Butterfly the chicken breasts and pour over the marinade. Cover and leave in the fridge for an hour or so.
  3. Preheat the oven to 200°C. Take a dowling rod with two pointy ends (you can sharpen with a pencil sharpener!) and stick it in the round side of half an onion - this is to make a stable base for the kebab.
  4. Skewer the breasts through the middle, building them up in a cross shape so that the whole thing doesn't fall over.
  5. Surround with peppers and onions and bake for an hour (or until a temperature probe registers as 71°C.
  6. Serve with tortillas, salsa, sour cream and cheddar.