An adaptable recipe and a crowd pleaser too! I have fond memories of kebabs as a kid, loading up my pitta close to bursting! It was even my chosen dish at my 6th birthday party. Antonia has put this recipe together for you, as it is a firm family favourite in her home too!
This easy family pleasing recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.
Antonia's Top Tip - "Ensure you pre-heat the griddle properly for best effect! If you don’t have a griddle, the kebabs could also be ‘grilled’ at the top of the roasting oven, using the wire rack in a roasting tin."
You may need...
For the Hummus..
Right, lets get cooking!
1. Whizz all your Hummus ingredients in a food processor, hold a few chick peas back and add right at the end of 'whizzing' if you like chunky bits. Serve with a drizzle of oil and paprika if you like spice. Toasted pine nuts are 'delish' too on top!
2. Cut the chicken into bite-size chunks and place in a non-metallic bowl. Whisk together the lemon juice, crushed garlic, oregano and olive oil. Season generously with salt and pepper. Set aside for 10 minutes (or up to 2 hours in the fridge).
3. Place a griddle pan on the floor of the roasting oven to pre-heat for 10 minutes.
4. Thread the chicken pieces onto skewers and place each kebab onto the griddle in the roasting oven. After five minutes, turn the kebabs over – they should have nice charred lines from the griddle. Cook for another five minutes or until the chicken is completely cooked through but still juicy.
5. When the chicken is nearly done, toast the pitta breads on Bake-o-Glide on the simmering plate for two minutes on each side.
6. Serve the kebabs with hummus and a selection of salad vegetables, allowing each person to fill their pitta pockets as they choose.
Baking - pitta recipe coming soon!
One for the spring - forage some wild garlic and sprinkle them over your salad, even put some in your hummus too!
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