Method
IF YOU’RE SERVING Now… Preheat the grill to medium and line a grill pan with foil. Add the chicken to the bowl and use your hands to give everythinga mix and ensure the chicken is well coated. Thread the chicken thighs ontotwo large skewers so that each skewer runs parallel to the other through all thepieces of chicken (if you are using wooden skewers, it’s a good idea to soak themin cold water for half an hour or so before using). Try and position the skewersto the outer edges of the chicken, rather than closely together in the middle.Lay the skewered chicken on the prepared grill pan and cook under the grill for12–14 minutes on each side, until juicy, golden brown and cooked all the waythrough. Remove the skewers from the chicken and carve the kebab into slices,then place in the middle of the table with your chosen accompaniments and leteveryone dig in!
IF YOU’RE MAKING AHEAD TO Freeze…Transfer themarinade to a large, labelled freezer bag along with the chicken,then give the bag a squeeze to ensure that the chicken is wellcoated in the marinade. Freeze flat for up to 3 months.
Then… Remove the bag from the freezer and leave to defrost in the fridge, ideally overnight. Once defrosted, thread the chicken onto skewers, cook and serve as described above.
Half & Half: To reduce the cost further and cut down the amount of meat used in this dish, reduce the amount of chicken to 4 thighs and intersperse the chicken withthickly sliced peppers on the skewer.
Extracted from The Batch Lady: Cooking on a Budget by Suzanne Mulholland (HQ, HarperCollins). Image credit Haarala Hamilton.
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