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Chicken kebab platter


Serves: 4
timePrep time: 25 mins
timeTotal time:
Chicken kebab platter
Recipe photograph by Martin Poole
Treat this like a massive BBQ sharing board for the summer - if you don't fancy chicken then lamb also works brilliantly

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
601Kcal
Fat
41gr
Saturates
6gr
Carbs
15gr
Sugars
5gr
Fibre
5gr
Protein
41gr
Salt
0.4gr

John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes
John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes

Ingredients

  • 1 x 640g pack skinless, chicken thigh fillets
  • 60g mayonnaise
  • 3 lemons
  • 2 tsp tomato purée
  • 2 tsp dried oregano
  • 1 tsp Turkish pepper flakes* (Aleppo) or 1⁄2 tsp regular chilli flakes
  • 3 garlic cloves
  • 1 red onion, finely sliced
  • a handful of roughly chopped parsley leaves
  • 1 x 400g tin chickpeas
  • 120g tahini
  • 1⁄4 red cabbage, shredded
  • 1 Little Gem lettuce, shredded
  • extra-virgin olive oil to drizzle
  • about 1⁄2 tsp sumac
  • warmed flatbreads, to serve

Step by step

Get ahead
Marinate the chicken the day before. The houmous keeps for up to 3 days, chilled.
  1. Trim the chicken and cut into roughly 2.5cm cubes. Chuck it into a non-metallic bowl and add the mayonnaise, the juice of half a lemon, the tomato purée, oregano, Turkish pepper flakes (or chilli) and a good pinch of salt. Crush in 2 cloves of garlic and mix everything together really well. Cover and leave to marinate for 1 hour, or overnight in the fridge. If using wooden skewers, soak them in water for at least 30 minutes before using.
  2. Preheat the grill to high and thread the chicken pieces onto the skewers. Grill for 4-5 minutes on each side or until golden and cooked through.
  3. Meanwhile, chuck the onion into a bowl and add the juice of 1 lemon and a good pinch of salt. Mix well and leave to macerate, tossing occasionally, for 10 minutes. Add the parsley and mix well.
  4. To make a houmous, drain the chickpeas and keep the chickpea liquid from the tin. Put the chickpeas, 100ml of the chickpea liquid, the juice of 1 lemon, the last clove of garlic, the tahini and a good pinch of salt into a food processor and blend until smooth. If it looks a little dry or thick, add a splash more of the chickpea liquid.
  5. Swirl the houmous onto a huge serving platter and drizzle over a little olive oil. Heap up the kebabs on the platter, squeeze over the juice of the remaining half a lemon and season with a little salt. Pile up the shredded cabbage and Little Gem, make a big old mound of the onions and scatter sumac all over the top. Serve immediately with plenty of flatbreads.

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