Spiced Chicken Kebabs

Spiced Chicken Kebabs

Serves 4

Preparation and cooking time- 25 minutes

Last week I returned from Crete and I cannot recommend a visit to the island highly enough. In addition to being beautiful, it’s a culinary inspiration goldmine.

The inspiration to create this recipe came from sitting in the sun, overlooking the sea in Rethymno, and tucking into a dish that married together traditional Cretan herbs with a spicy Turkish twist. These spiced chicken kebabs are an homage to that peaceful, delicious moment. You can try this recipe on the barbecue if you like, and I recommend a culture clash by pairing it with a nice cold glass of Yorkshire Heart Heartger Lager.

Approximate cost of the dish £4

Ingredients

4 Chicken Breasts

3 tablespoons Rapeseed Oil

2 teaspoon Tikka Powder

1 teaspoon Chinease Five Spice

1 teaspoon Cinnamon

1 teaspoon oregano

Salt to season

Juice of Half a Lemon

Method

1. Pour the rapeseed oil into a bowl.

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2. Add all of your spices and salt.

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3. Squeeze in your lemon juice.

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4. Dice the chicken.

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5. Add the chicken to the spice, oil and lemon mixture and mix well, coating all of the chicken.

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6. Cook for around 10 mins in a grill pan, on a George Foreman Grill or on the barbecue, then serve.

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