- 600g Mini Chicken Fillets or Chicken Thigh Fillets
- 2 TSP Garlic Granules
- 1 TBSP Garam Masala
- 2 TSP Onion Granules
- 1 TSP Paprika
- 1 TSP Ground Cumin
- 1 TSP Ground Black Pepper
- 1 TSP Salt
- 200ML Natural Yoghurt
- 2 Large Potatoes
- Wooden Skewers
Preparation Time – 15 Minutes (Plus 4 Hours minimum marinade time)
Cooking Time – 1 – 1.5 Hours
I have posted a few fakeaway recipes now and I like to have a variety of different recipes for different kinds of takeaway. I have done chinese food and curry so why not add kebab to the list.
Now it is pretty much a british tradition after a night out to go and get a greasy doner kebab on the way home, well I can honestly say this is not something I ever do. If i go out and feel the need for junk food on the way home I am more of a burger and fries kinda girl. I have tried doner kebab meat and I am not a fan, it just tastes like something that should not be food haha, chicken kebab however is not bad but if you are anything like me when you wake up the next morning, there is major junk food regret.
This recipe is a great make ahead recipe for before you go out, you can just make it earlier in the day and then keep it in the fridge with a bowl of salad and voila there you have it a healthy chicken kebab that tastes just as good as the real thing.
You will need to leave the chicken to marinade for at least 4 hours before cooking but making the mix the night before and leaving to marinade overnight in the fridge is better.
Firstly add all of the ingredients to a large mixing bowl except for the chicken. Mix thoroughly.
Add your chicken and mix to ensure the chicken is completely coated in the sauce. Cover with cling film and leave to marinade.
When the chicken has marinaded for a few hours, remove from the fridge. Preheat the oven to 180°C. Take your potatoes and horizontally cut off around a third of the potato so that it can stand without wobbling. Stick 3 skewers around a cm gap between them into the top of each potato. Place the potatoes onto a baking tray.
Start to skewer your chicken fillets onto the sticks one on top of the other.
Place in the oven for around 90 minutes or until the chicken is completely cooked all the way through.
Cut the chicken off the skewers in a downwards direction. Serve in a pitta or with a salad. Add your choice of sauce or mayonnaise (I used low fat garlic mayo).
** This will last up to a month in the freezer**