This series of recipes was produced for us by chef Nick Sandler showing how to cook simple dishes outside in a pizza style wood fired oven.
DIY Chicken Kebab Recipe - perfect for Summer!
Here’s a great chermoula marinade recipe for chicken. It’s made with toasted spices and tastes great with lamb as well! Be sure to make extra chermoula as you'll be putting on everything after you try it.
This can be cooked over charcoal as we showed here or in a wood fired oven or domestic grill.
You’ll need some long skewers for this recipe.
The skewer500g chicken chunks
1/2 a butternut squash, cut into large chunks, boiled for 12 mins until soft, then cooled
1 unwaxed lemon, sliced
1 large red onion, cut into chunks
2 Portobello mushrooms, cut into quarters
The Chermoula Marinade
10g coriander seeds
5g fennel seeds
15g cumin seeds
40g preserved lemon, finely chopped
150g olive oil
1 teaspoon smoked paprika
3 cloves of garlic, finely chopped
5g ground turmeric
5g Maldon Sea salt
40g tomato puree
2 tomatoes, chopped (for later)
Make sure your oven is nice & hot. If you are roasting this recipe in the kitchen
To make the marinade toast the coriander, fennel & cumin seeds in a pan over medium heat for 3-4 minutes until toasted.
Pound the seeds in a pestle & mortar until crushed
In a medium sized bowl combine the crushed seeds with the za’atar, preserved lemon, olive oil, smoked paprika, garlic, ground turmeric, Maldon sea salt & tomato puree. This can be done in advance.
Make the skewers by threading the chicken, lemon slices, onion, mushrooms & butternut in an orderly manner onto the kebab sticks.
Rub on half the chermoula marinade, at least an hour before cooking and mix the chopped tomatoes with the rest of the marinade.
Grill the skewers on the firepit or BBQ until nicely charred, approx 5 mins on each side.
Pile the skewers on a serving dish and coat with the second half of the chermoula marinade with the chopped tomato mix…