This will become one of your most cooked recipes on the grill. It’s perfect for a couple of people or big groups. This recipe always slays the tastebuds with tangy yumminess.
Set-up: Half & half technique - medium heat. You’ll need six large flat metal skewers (or a sword).
For the kebabs
2 garlic bulbs
12 skinless & boneless chicken thighs
3 red/yellow/green peppers, cut into chunks
3 onions, peeled & cut into wedges
1 large broccoli head (blanched in boiling water for 2 mins, then refreshed in cold water), cut into florets
For the chicken marinade
450g jar roasted peppers
Pinch of chilli flakes
50ml malt vinegar
50ml olive oil
2 tbsp tomato puree
For the basting sauce
250g block of butter
Leftover chicken marinade
For the yoghurt
2 cloves of roasted garlic (from the skewer), peeled & mushed
200ml natural yoghurt
1 green chilli, deseeded & finely chopped
6 flatbreads or pita breads
Combine all the ingredients for the marinade then blend or blitz. If you don’t have a blender, just chop everything and go chunky. It’s all good.
Remove the skins of the chicken thighs then cut them in half.
Pour the marinade into a bowl, cast in the chicken, cover and throw in the fridge. We like to marinade overnight for optimal flavour. But you can rock a quick marinade as we are gonna use the leftovers for a base sauce.
Fire up your grill. You’ll want a good medium heat on one side and a safe zone on the other. There are bound to be some flare-ups so it’s important to goof-proof your cooking. And believe me, we are the biggest goofballs we know.
Time to build the skewers. Slice the garlic bulb in half….lengthways, exposing the cloves for maximum boom! We like to bookend our skewers with a huge chunk of onion and the bottom end with the sliced bulb of garlic. The skewer now looks like a sword with the garlic bulb as the hilt!
Drive those minis swords through your veg….or veg onto your swords. We like to get medieval when we cook. And on this recipe, Tbone likes to break out his sword. The one he uses at Battle re-enactments
Load up the skewers with the veggies and chicken chunks.
Place the butter and a good portion of the marinade into a small pot. Have it simmer on the grill for ten minutes so the butter and marinade can work their magic and become one.
Now place your kebabs over direct heat and bring the sizzle. Build the char! Build the flavour. Be careful turning the kebabs as it’s easy to lose veg and chicken to the gods of fire. Use a metal spatula to help ease the kebabs off the grill for the turn.
Turn every couple of minutes and baste throughout. Your are looking to achieve a good char and golden colour throughout. Once the chicken is cooked through and you’ve achieved maximum fire roasting flavour, remove them from the grill. Remember, if there are any big flare-ups, or the chicken needs more time but the veg is looking too cooked. Throw them on the indirect side and place the lid on the grill to get the chicken to save temp. 74 degrees Celsius.
Grill your peppers and flatbreads.
Take a couple of the roasted garlic cloves from the skewer and mash them up. Stir them into the yoghurt with the chillies and parsley.
And finally. Lay out the bread, chuck in your grilled veg and chicken, top off with the garlic yoghurt and finish with the Turkish pepper and parsley leaves. Congrats, you just made the local kebab shop purveyor quite jealous with this beautiful piece of art!