Posh Chicken Shish Kebab Recipe

Name: Posh Chicken Shish Kebab Recipe
Cook time: 1.5 hours
Yield: 4
Ingredients: 9 chicken thighs; 600g greek style yoghurt; 4 cloves garlic, minced; 2 inches ginger, minced; ½ tsp ground cardamom; ½ tsp ground coriander; 1 tsp salt; 1 whole lemon lemon juice; 2 bunches coriander, including stalks; 2 bunches parsley, leaves only; 2 bunches mint leaves, leaves only; 1 green chilli, chopped; 2 Red chillis, chopped and blitzed with a little water to a paste; 3 tbsp tomato paste; 1 tbsp sumac; 2 mini cucumbers finely diced; ¼ fennel bulb, finely chopped; 2 tomatoes, seeded, finely chopped; ½ red onion, finely chopped; 1 tbsp chopped mint; 2 tsp date molasses; ¼ tsp sumac; 1 whole lemon lemon juice; pinch Salt to taste; 2 white onions, thinly sliced in half moons; 2 tbsp coriander stalks, finely chopped; 4 whole cloves; 6 cardamom pods; 1 cinnamon stick; 450g basmati rice, rinsed well, soaked in tepid water for 1 hour, then drained well

Twisted’s Posh Chicken Shish Kebab recipe is like no other. Our twist on the 4am classic, which we made for Love Island host Maya Jama, is posh and fancy with THREE different marinades

Done in 1.5 hours

Serves 4

Dish by Hugh Woodward

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Ingredients

You don't have to drink eight pints, four vodka redbulls and two sambucas for shish kebabs to taste delish. They need a little TLC, some love care and attention and three different marinades to take them up to then next level. So that's what we did! This posh chicken shish kebab recipe, wonderfully prepared by Chef Hugh for TV and Radio presenter Maya Jama, is a five star version of the high street classic.

Method

Trim the thighs and cut into 3cm chunks.

Whisk together the ingredients for the base marinade and divide into three bowls.

Add the ingredients for each marinade into each bowl and divide the chicken pieces into each bowl. Cover and place in the fridge, preferably overnight.

For the rice base, fry the sliced onions and coriander stalks in the butter with the whole spices and a good pinch of salt for 20-30 minutes, until caramelised.

Meanwhile, add all the ingredients for the salad into a large bowl and set aside.

Add the rice to the onion base and gently coat everything in the onions and butter. Turn the heat up a bit, and when you hear the rice sizzling in the base of the pot, pour in the chicken stock and tuck all rice grains beneath the water. Taste for salt, then cover with greaseproof paper and a tight-fitting lid. Boil for 3 1/2 minutes on high, then reduce to very low and cook for a further 7 minutes. Remove from the heat and stand for 10 minutes with the lid on. Remove lid and rest for 5 minutes.

Thread the chicken, using alternate colours, onto two wide kebab skewers. If you have a charcoal grill, grill them over a medium/low heat until slightly charred and cooked through.

Place the two grilled and buttered breads next to each other and top with a large strip of rice.

Place the cooked chicken on top and the salad on the side, then pour tahini sauce down the other side.

Top with your favourite kebab accoutrements - herbs, pomegranate seeds, red onion pieces.

Serve!

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Hugh Woodward

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