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rate
Prep 20 minutes
Total 2 hours 20 minutes
Serves
US | Metric
Ingredients
  • 8 chicken thighs, boneless and skinless
MARINADE
  • 1 lemon
  • 1 tbsp sumac
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 2 tsps sesame seeds
  • 2 tbsps olive oil
  • ½ bunch soft thyme, chopped
  • ½ tsp dried chilli flakes
TO SERVE
  • handful chopped parsley or coriander
  • pitta or flat bread
  • hummus
  • pickled chillies
  • pitted olives
  • radishes, roughly chopped
  • extra virgin olive oil
Middle eastern Chicken Skewers Middle eastern Chicken Skewers

Middle eastern Chicken Skewers

with Hummus and Flatbread

When the weather allows, fire up your barbeque and cook these really tasty yet super simple chicken skewers. Flavoured with Middle Eastern style herbs and spices you are best serving them with some flatbread, pickled chillies and crunchy radishes.

The chicken is best left to marinade overnight, though if time isn't on your side, then just a couple of hours will be just fine.


Cut the chicken thighs into bite-sized pieces.


For the marinade, peel strips of lemon zest and put in a large non-metallic bowl or large re-sealable sandwich bag with the juice of the lemon and remaining marinade ingredients. Add the chicken, mix well to coat, cover (if in a bowl) and leave to marinade ideally overnight in the fridge.


Once marinated, thread the chicken onto skewers, leaving a small gap between pieces to ensure even cooking.



Prepare the barbeque so it's ready for cooking on.


Cook the skewers for 8-10 minutes, turning occasionally, until you have a golden crust. Transfer to a plate while you heat through the pitta or flatbread, to give it a slightly charred edge.


Scatter parsley or coriander over the chicken and serve with the pitta, hummus, some pickled chillies, olives, radishes, a drizzle of extra virgin olive oil and lemon to squeeze over.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Middle eastern Chicken Skewers

with Hummus and Flatbread

When the weather allows, fire up your barbeque and cook these really tasty yet super simple chicken skewers. Flavoured with Middle Eastern style herbs and spices you are best serving them with some flatbread, pickled chillies and crunchy radishes.

The chicken is best left to marinade overnight, though if time isn't on your side, then just a couple of hours will be just fine.

favorite
print
rate
Prep 20 minutes
Total 2 hours 20 minutes
Serves
US | Metric
Ingredients
  • 8 chicken thighs, boneless and skinless
MARINADE
  • 1 lemon
  • 1 tbsp sumac
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 2 tsps sesame seeds
  • 2 tbsps olive oil
  • ½ bunch soft thyme, chopped
  • ½ tsp dried chilli flakes
TO SERVE
  • handful chopped parsley or coriander
  • pitta or flat bread
  • hummus
  • pickled chillies
  • pitted olives
  • radishes, roughly chopped
  • extra virgin olive oil

Cut the chicken thighs into bite-sized pieces.


For the marinade, peel strips of lemon zest and put in a large non-metallic bowl or large re-sealable sandwich bag with the juice of the lemon and remaining marinade ingredients. Add the chicken, mix well to coat, cover (if in a bowl) and leave to marinade ideally overnight in the fridge.


Once marinated, thread the chicken onto skewers, leaving a small gap between pieces to ensure even cooking.



Prepare the barbeque so it's ready for cooking on.


Cook the skewers for 8-10 minutes, turning occasionally, until you have a golden crust. Transfer to a plate while you heat through the pitta or flatbread, to give it a slightly charred edge.


Scatter parsley or coriander over the chicken and serve with the pitta, hummus, some pickled chillies, olives, radishes, a drizzle of extra virgin olive oil and lemon to squeeze over.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.