Serves 2
Prep time - 20mins.
Cooking time - 10mins.
You really can't go wrong with a classic chicken shish kebab. It is healthy, delicious and super quick to cook! We have jazzed ours up with some extra sides which we double or triple the quantities for so we have leftovers for during the week, either with other dinners or for lunch. The Soslu Patlican (stewed aubergine) recipe can be found here, we usually make a big batch and have it either on its own with pitta, with hummus & cacik for a mini meze lunch or as a side dish with our kebab.
Ingredients
For the chicken
- 2 Chicken Breasts, diced into large chunks
- 2 heaped tsp Chicken Shish Marinade
- 1tsp Olive Oil
Red Cabbage Salad
- 1 small Red Onion, sliced thinly
- 1/2 cucumber, sliced thinly
- 1 large Tomato, diced
- 1/4 Red Cabbage, either finely sliced or grated
- 5 Mint Leaves, sliced thinly
- 1/2tsp Salt
- 50ml Turkish Salad Dressing
Cacik
- 200g Greek Yoghurt, full fat & strained
- 1/2 cucumber, grated
- 1/2tsp Dried mint
- 1 garlic clove, crushed
- 1/2tsp Salt
To Serve
- Turkish Chilli Sauce
- Pitta Bread or flatbread (shop bought or make your own using this recipe)
Cooking Instructions
- Place the diced chicken into a large bowl with the Chicken Shish Marinade and massage it in thoroughly until all of the chicken is evenly coated, put this in the fridge while you prepare the cacik & salad.
- Place the yoghurt in another large bowl with the garlic, salt & mint. Take the grated cucumber and give it a really good squeeze over the sink to get as much water as possible out then add to the bowl and mix all of the ingredients together thoroughly. Taste and adjust any seasonings to your taste. Place in the fridge.
- Prepare your salad my mixing all of the ingredients together in a large bowl, pour over the Turkish Salad Dressing and leave to one side.
- Put a large frying pan over a medium/high heat. Pour the 1tsp of olive oil into the pan and carefully use some kitchen roll to spread it around the pan. You do not need to add oil to the marinade but we are just brushing the pan to avoid the chicken getting stuck.
- Once the pan is hot add the chicken to the pan and cook for around 5-6 mins on one side. Once it has become golden and a little charred turn each piece of chicken breast over and cook for another 5-6mins.
- Meanwhile toast your pitta bread and remove the Cacik and Aubergine (if you have made it) from the fridge.
- Once the chicken is cooked through, remove from the heat and place your pitta bread on plate with your salad, place the chicken on top with a big spoonful of cacik & aubergine and a drizzle of Turkish Chilli Sauce. Enjoy!
