Name: Big Barbecue Chicken Kebab with Spiced Marinade and Tzatziki Recipe
Prep time: 15 min
Cook time: PT-491246H29M44S
Total time: PT-491246H29M44S
Cuisine: Mediterranean
Ingredients: 12 boneless, skinless chicken thighs; 500g Greek yogurt; 2 lemons, juiced; ½ lemon, zested; 100ml olive oil; 4 garlic cloves, very finely grated or crushed; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp crushed black pepper; ½ tsp ground cinnamon; 1 tsp salt; 2 red onions, halved and finely sliced; 4 tomatoes (plum work well), halved and sliced

Introduction

This big barbecue chicken kebab is a flavorful and satisfying dish perfect for summer grilling or roasting. Marinated in a fragrant blend of spices and Greek yogurt, the chicken becomes tender and aromatic. Serve it with fresh pittas, sliced onions, tomatoes, and a dollop of tzatziki for a delicious meal.

A white oval plate holds a flavorful grilled chicken skewer with crispy char marks, placed on top of two pieces of lightly browned flatbread; next to the skewer are two lemon wedges. On one side of the plate is a fresh salad made of sliced red onions, tomato wedges, and green parsley leaves, mixed with a light dressing. Below the flatbreads is an open pita filled with grilled chicken strips, tomato slices, and chopped onions. A large pile of golden seasoned French fries fills the bottom half of the plate. To the right of the fries is a small bowl of creamy white tzatziki sauce garnished with green herbs. The plate is set on a white marbled surface with a blue cloth partially visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 boneless, skinless chicken thighs

500g Greek yogurt

2 lemons, juiced, ½ lemon zested

100ml olive oil

4 garlic cloves, very finely grated or crushed

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp sweet paprika

1 tsp dried oregano

1 tsp dried thyme

1 tsp cayenne pepper

1 tsp crushed black pepper

½ tsp ground cinnamon

2 red onions, halved and finely sliced

4 tomatoes (plum work well), halved and sliced

1 tsp salt (for the marinade)

Instructions

Step 1: In a large bowl or container with a lid, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, garlic, ground coriander, cumin, paprika, oregano, thyme, cayenne, black pepper, cinnamon, and salt to create the marinade.

Step 2: Open out each chicken thigh and place a piece of baking parchment over it. Flatten the chicken with your hand, then remove the parchment and cut each thigh in half. Add the chicken pieces to the marinade and mix until fully coated. Cover and chill for at least 1 hour or up to 24 hours for best flavor.

Step 3: Thread all the chicken pieces onto two skewers at once, ensuring both skewers go through each piece to form a compact kebab. Use half an onion or a thick potato slice at the ends of the skewers to hold them in place if needed.

Step 4: Prepare a lidded barbecue by lighting the coals and letting the flames die down until the coals turn ashen. Arrange coals to create a two-zone fire by piling them up on one side and scattering a single layer on the other.

Step 5: Place the kebab on the side with fewer coals to cook gently. Cover and cook for 45 minutes, turning every 15 minutes. Then move the kebab over the hotter side of the barbecue to char the meat, turning every few minutes until well browned and cooked through.

Step 6: Check the chicken is cooked by prising apart the kebab center or using a meat thermometer. It should read at least 70°C (160°F). Let the kebab rest for 5-10 minutes before carving into thin slices.

Step 7: Serve the carved chicken in warm pittas with sliced red onions, tomatoes, chips, and tzatziki on the side for a complete meal.

Tips & Variations

For an easy indoor option, cook the kebab in the oven at 220°C (200°C fan/gas 8) suspended over a roasting tin or on a wire rack for 45-55 minutes until cooked through.

Use half an onion or a thick potato slice at the start and end of your skewers to keep them steady and prevent the chicken from sliding off.

Use leftover cooked chicken, onions, and tomatoes tossed with cold pasta and feta for a quick salad. Add olive oil and lemon juice for extra brightness, and serve with leftover tzatziki.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be aware they may cook faster and can dry out more easily. Marinate well and monitor cooking time to keep them tender.

How can I tell when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 70°C (160°F). Alternatively, cut into the thickest part to check there is no pink meat and the juices run clear.