Gluten Free/ Low Carb/ Paleo

Spicy Chicken Kebabs

These are spicy chicken kebabs that must be served with the recommended yoghurt and lemon wedges to really bring all the flavours together and make the spices work.   Like with good marinades this should be marinaded overnight.   Trust me, the longer you marinade, the tastier the dish!  This can be cooked on the bbq or the griddle pan if you are not blessed with the lovely weather we are currently having.

I use chicken breasts for this as the husband is particular about his cut of meat.  You could use thighs as well, if you wished.

INGREDIENTS

2 tspn ground cardamon

1/2 tsn ground tumeric

1 tspn ground allspice

3 garlic cloves, peeled and crushed

1/4 cup lemon juice

1/4 cup olive oil

4 large chicken breasts (or thighs…depends upon you or your husband)

salt and pepper

Lemon wedges

1/2 cup plain yoghurt

METHOD

  • Whisk the cardamon, tumeric, allspice, garlic, lemon juice and oil together.  Season with the salt and pepper.
  • Cut the chicken into cubes and toss in the spice marinade.  Cover and refrigerate overnight.
  • Thread the chicken cubes onto a skewer and cook on a hot bbq or griddle pan for about 4 -5 minutes on each side until cooked and golden.
  • Serve with the yoghurt and lemon wedges (trust me, this brings out the spices of the dish)
  • Eat and enjoy!

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3 Comments

  • Reply
    Jess
    August 27, 2012 at 11:10 am

    I made a big booboo and added the yoghurt to the marinade :-S So I improvised and made a dip by heating up the marinade with some coconut milk and chopped cilantro. I served the kebabs with cucumber cut into thin wedges to balance out the strong taste of the spices. A very middle-eastern meal, thank you! 🙂

  • Reply
    alicehartley
    November 5, 2011 at 10:20 pm

    Hi Divas out there, this dish I have been very fortunate to having been served, in the test kitchens of the divaliciousindubai diva herself. One word: DELICIOUS! OK OK, two words: Heady and Flavoursome. The cardamom infuses the chicken and transforms the dish from aromatic to a Persian delight. Diva is spot on: the flavours blend best with yoghurt as accompaniment, allowing the spices to merge and mellow. YUM!

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