Best-Ever Spiced Chicken Kebabs
With their gentle spicing, these delicious chicken kebabs are brilliant for introducing children to new spices, and they are insanely popular with my kids and their friends. There is enough here to feed a crowd, but this is an easy recipe to scale down.
|1.2kg||skinless, boneless chicken thighs, cut into bite-size pieces (about 1.8kg, if preparing whole thighs yourself)|
|2 tbsp||olive oil|
|4 cloves||garlic, chopped|
|1 tbsp||ground turmeric|
|1 tbsp||cumin seeds|
|1-2 tsp||paprika, or to taste|
|Sea salt and freshly ground black pepper|
|Small handful||of chopped coriander, to serve|
You will need 8-10 metal or bamboo skewers.
You will also need 8-10 metal or bamboo skewers (if using bamboo they are best soaked in cold water for an hour or so to help prevent them from burning).
In a mixing bowl, combine the chicken pieces, oil, garlic and all the spices, plus a generous grind of black pepper, but no salt just yet. Thread the chicken on to 8-10 long skewers, then place in a large dish or baking tray, cover and leave to marinate in the fridge for an hour, or for up to 24 hours.
Cook on the grill over a hot fire for around 15-20 minutes, turning regularly, until the chicken is cooked through.
When they are cooked, sprinkle with a little salt and scatter on the coriander before serving.