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#Shush kebab how to#
#Shush kebab skin#
#Shush kebab full#
#Shush kebab free#

If you have leftovers, then as soon as the kebabs are cold, take the chicken off the skewers and pack into an airtight box. Airfryer – Follow the instructions for these chicken teriyaki kebabs.įridge – My kebab shop chicken shish kebabs are best served freshly cooked.Keep a close eye on them if your grill has any hot spots, and move downwards if needed. Place the kebabs on a lined baking tray and grill for about 6 minutes each side. Oven grill (Broiler) – Light the grill/broiler and leave it for 5 minutes to heat.Cook the kebabs in the closed grill for 5–8 minutes, depending on the power of the grill. Electric griddle – Switch on the grill and leave it to heat up.Once heated, or when the charcoal is white, cook for 6–8 minutes each side. BBQ – Light the charcoal or gas barbecue 30 minutes before you want to cook.Try quartered onions, red peppers, or courgette. Add vegetables (or even fruit) to the skewers between the chicken pieces.

You could try a little curry powder if you prefer. Vary the spices to suit your own taste.Scroll down for the recipe card with quantities and more tips, and different ways of cooking, at the bottom of the page.

#Shush kebab how to#

How to make chicken shish kebabs – step by stepīefore you start, read my step-by-step instructions, with photos, hints and tips, so you can make this perfectly every time.

#Shush kebab skin#

You can buy skinless fillets or skin and bone them yourself, which may be more economical. They’re moist and juicy and work really well in this recipe. I prefer chicken thighs because they have more flavour than breast meat and cost less. Or you can use a homemade chicken kebab seasoning. You need a bit more with a yogurt marinade.

Spices – Paprika, cumin, coriander, cinnamon, turmeric, pepper and salt.

I haven’t used too much here, because the chicken can only take on so much.

You could also add some garlic powder if that’s what you normally use. I avoid tubes of garlic puree, as I never think they taste as good as fresh. Garlic – Finely diced or crushed garlic.Chicken thighs – cut into cubes (see my notes on different cuts below).

#Shush kebab free#

Fuss free & effortless – it’s so easy to make these delicious chicken shish kebabs.

Make ahead – all the preparation can be done in advance.

Scalable – the recipe is super easy to scale up for a party.

#Shush kebab full#

Delicious – full of flavour and adaptable to suit all tastes.

Quick & easy – quick to make and every bit as good as takeaway.

I have used yoghurt, which coats the meat and tends to tone down the spices, which is why I have used plenty of spice here for a fantastic kebab shop style taste. The success of your chicken shish kebabs really does depend on a good marinade that tenderises the meat and adds plenty of flavour. They are easy to make and cook quickly, giving you that wonderful holiday street food smell that is so hard to resist. Shish kebabs are chunks of marinated meat that you cook on a skewer. I usually oven bake these, but I’ve added instructions for BBQ/ grill, grill / broiler, air fryer and electric grill. Enjoy them with my kebab shop salad for the perfect fakeaway dinner.

My kebab shop style chicken shish kebabs take about half an hour hands on, though you need to allow time for them to marinate. These chicken shish kebabs are marinated with a gorgeous yogurt and spice mix that keeps all the moisture in as well as adding those fabulous Eastern Mediterranean flavours. While it’s nice to let someone else do the cooking now and again, I find it’s not only cheaper to make your own, but your food is hotter and fresher too. I know I’ve said this before, but I do like cooking all those takeaway recipes at home. How to make chicken shish kebabs – step by step.