Serves 3 - 4
Prep time - 20mins.
Cooking time - 90mins.
This oven kebab is a great alternative to a traditional sunday roast on a summer's day. It has all the comforts of a sunday roast but with a light freshness to enjoy in the sunshine. You can serve this with potatoes if you prefer but we love this with Turkish rice and creamy yoghurt and if you want to add a bit of heat you can always drizzle some of our Turkish Chilli Sauce.
Ingredients
For the chicken
- 1 whole Chicken
- 3 tsp Chicken Shish Marinade
- 150ml Chicken or Veg Stock
Herby Salad
- 2 large Spring Onions, sliced thinly
- 1 Pointed Red Pepper, sliced thinly
- 1/2 cucumber, sliced thinly
- 1 large Tomato, sliced thinly
- 1/2 bunch Coriander (or Parsley if you prefer), chopped
- 10 Mint Leaves, sliced thinly
- 50ml Turkish Salad Dressing
Turkish Rice
- 380g Turkish baldo rice *water ratios will need adjusting if you use a different type of rice*
- 2 tbsp orzo
- 1 tbsp oil or butter
- 400ml boiling Water (or veg stock for extra flavour)
- 1/2tsp salt
Cooking Instructions
- Preheat your oven to 150c. Place the chicken into a large roasting tin and massage the Chicken Shish Marinade into the chicken, so that it is evenly spread all over. Pour the stock around the bottom of the roasting tin and cover with foil. Place in the oven and leave to cook for 60mins.
- After 60mins, remove the chicken from the oven and thoroughly baste the chicken with the juices at the bottom of the roasting pan. Turn the oven up to 190c, remove the foil and place the chicken back into the oven for a further 30mins.
- While the chicken is cooking, prepare the rice. Heat the oil in the pan over a medium/high heat, then add the orzo and fry off until golden brown. Add the rice & salt and mix. Fry the rice off for a min or so and then add the boiling water or stock and cover with a lid. Cook on a medium/low heat. Do not be tempted to stir the rice at any point. whilst boiling. The rice is cooked when all of the water has been absorbed and you start to see small holes appearing in the surface. Still do not mix the rice, but turn off the heat, cover with a tea towel and place the lid back on. Leave to rest while you prepare the salad.
- Add all of the salad ingredients to a large bowl, pour on the salad dressing and mix thoroughly.
- Remove the chicken from the oven and baste again thoroughly.
- Using a fork mix through the rice to break it up. Serve with the chicken and salad and a big dollop of creamy strained yoghurt. Enjoy!
