A New Flavoured Kebab
I probably don’t need to tell you I love kebabs. I just cannot get enough of them. For this lime, paprika and cumin chicken recipe, I wanted a little spice but with some citrus undertones and I think it really delivered. To cook my kebabs I usually follow the steps below to ensure I get a really cook:
- Marinate the meat for at least 8 hours and preferably overnight
- Cook the kebabs using Russian Skewers
- Do not overcook the meat
For this cook, I only marinated for 4 hours but the meat still cooked lovely and was still really juicy.
I took the marinated chicken out of the fridge about an hour before I wanted to cook. When the BBQ was showing a temperature of around 200°C I cooked the kebabs for 12 minutes rotating a few times.
Lime, Paprika and Cumin Kebabs
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
- Serving Size1
For the Lime, Paprika and Cumin Kebabs
- 400g Diced Chicken Breast
- 4 Tbsp Plain Yogurt
- 2 Tbsp Olive Oil
- Zest and Juice from 1 Lime
- 2 Garlic Cloves (crushed)
- 1 Tbsp Tomato Puree
- 1 Tsp Cumin
- 1/2 Tsp Smokey Paprika
- Pinch of Saffron (optional)
Mix all the ingredients into a bowl and combine, mixing well. Add the chicken and stir well ensuring all the chicken is well covered in the marinade. Place in the fridge (preferably overnight) but for a minimum of 4 hours.
About an hour before you want to cook remove the meat from the fridge and skewer. Cook for around 12 minutes turning 3 or 4 times through the cook to ensure the meat does not burn.
Remove from the BBQ and serve in pittas with some salad. For this one, I served in some sourdough pittas, with lettuce, tomato, cucumber and red chilli.