Chicken Kebabs
Overview
Kebab is a Middle Eastern preparation, and the source says so directly. Cut or ground meat cooked on a skewer over open flame is one of the oldest cooking methods there is, and the word and the technique both come from that region before spreading almost everywhere. Mutton and lamb are the traditional meats. Regional versions use beef, goat, chicken or fish, and pork rarely, given religious constraints across much of the region where kebab originates. Not every kebab involves a skewer either: tas kebab is baked in a skillet or served as a stew, which shows how loosely the word travels. Africa has a great deal of skewered grilled meat of its own, and this recipe is not it. Nigerian suya is coated in yaji, a peanut based spice blend. Sudanese agashe works the same way. Moroccan brochettes are marinated in cumin and paprika. Egyptian kofta is ground and shaped rather than cubed. This version is marinated in soy sauce, olive oil, oregano, garlic and lemon, which is a Mediterranean and Levantine profile, so it sits in the Worldwide Recipes collection rather than being presented as African.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Place the chicken pieces in a large bowl and add the rest of the ingredients.
- 2
Mix everything well, cover, and refrigerate for 2 to 24 hours. The longer the better.
- 3
Preheat the grill to medium-high heat.
- 4
Thread the chicken and peppers onto the skewers.
- 5
Oil the grilling grate.
- 6
Cook for about 7 minutes on each side, until the chicken is cooked through.
Africook’s Notes
Personal notes from Amarachi Irobi- Use thighs rather than breast. Thigh meat stays soft and juicy on a skewer; breast dries out quickly over direct heat.
- If you do use breast, marinate for at least 4 hours and preferably overnight, which goes some way to compensating.
- Soak wooden skewers in water for 30 minutes first, or they char through before the chicken is done.
- Leave a small gap between pieces on the skewer so heat reaches all sides, rather than packing them tight.
- Check the chicken is cooked through with no pink remaining before serving, since thickness varies by piece.
- An oven at 200°C works if you have no grill, turning halfway, though you lose the char.
Questions cooks ask
Is this an African dish?
No. The source states that kebab originates in Middle Eastern cuisine, and the marinade here, soy, olive oil, oregano, garlic and lemon, is a Mediterranean profile. Africa has its own skewered grilled meats, notably Nigerian suya, Sudanese agashe and Moroccan brochettes, and none of them is this. It sits in Worldwide Recipes for that reason.
Should I use chicken thighs or breast?
Thighs. They hold considerably more moisture and stay soft on a skewer, where breast meat dries out fast over direct heat. Breast can be used and the source allows it, but marinate it for at least four hours and preferably overnight, and watch it closely on the grill.
How long do chicken kebabs take?
About 7 minutes a side under a hot grill or on a barbecue, so roughly 15 minutes total, though this varies with the thickness of the pieces and the heat. Always check that the chicken is cooked through with no pink remaining rather than relying on the timing alone.
Can I cook them in the oven?
Yes. Around 200°C for 20 to 25 minutes, turning halfway, gives a good result. You lose the char that direct flame provides, which is a real part of the appeal, but the marinade still does its work. Set the skewers on a rack over a tray so air circulates underneath.
Reviews
4 reviews
Manchester weather would not let me use an outdoor grill today so I just used the oven grill on high heat. The smell of the garlic and oregano filled the whole flat. Got the boneless thighs from Sainsbury's and they stayed juicy, just remember to soak wooden skewers in water first so they dont burn.
I was skeptical about using soy sauce with dried oregano for chicken kebabs abeg, but I had everything in my Chicago pantry already so I gave it a shot. Marinated the thighs for the full 24 hours in the fridge. E sweet o! That half lemon juiced into the bowl really made the meat tender.
Left the chicken thighs in the marinade with the soy sauce and lemon for almost 12 hours. The meat was soft paa. Only thing is the oregano alone was a bit too mild for my house, so next time I will add small crushed ginger and local pepper to give it kick oo.
The soy sauce and garlic marinade penetrated the chicken thighs very well sha. Grilled them over open charcoal for about 15 minutes like you said and those multicoloured bell peppers got a nice char. E sweet no be small thing.