Homemade Chicken Kebabs. Freshly grilled marinated chicken, peppers and onions served in a pitta bread with salad & a hot chilli sauce. Healthy & delicious!
My favourite take away has to be chicken kebabs, an occasional treat for us all on a Friday night when OH and the boys would walk to the corner of our road and queue at the ever popular Turkish Kebab Shop. Freshly grilled chicken, peppers and onions in a pitta bread with salad, pickled red cabbage, hot chilli sauce and chips – irresistable ! I must admit, every now and then I yearn for a takeaway, maybe because we’re in rural Brittany at the moment with no takeaway nearby or maybe it’s simply the happy memories. Recreating our favourite treat and enjoying a Friday night takeaway in our field in France is alway a fun evening, cooking the kebabs on a portable gas stove at the table and eating al fresco. That said, in the winter or during summer storms cooking indoors still delivers a great tasty takeaway treat.
This healthy version of take away chicken kebab and chips is low fat and simple to make, having all the taste without the excess grease. I’m out of touch with the cost of shop bought chicken kebab and chips but I’ll bet it’s a lot more than this homemade version. Either way, you won’t miss your shop bought takeaway once you’ve tucked into Homemade Chicken Kebabs Take Away Style.
If you enjoy creating whole meals from scratch, I’ve included recipes for pittas, crispy oven chips (low fat with only a drizzle of oil), pickled red cabbage and even your own extra Homemade Chilli Sauce; the pickled red cabbage and the hot chilli sauce are best made in advance. Pittas freeze well (and still taste much better than shop bought) so you can make them in advance too. The potatoes for the crispy chips can be prepared earlier in the day along with marinating the chicken so when it comes to cooking your Homemade Chicken Kebabs Take Away Style, everything is at hand and can be on the table ready to enjoy within thirty minutes.
Pick your own recipe selection.
Homemade Chicken Kebabs are so easy to make, simply marinate.
Assemble your skewers.
And BBQ or cook on the griddle.
Here’s the recipe in quick printable format so you can have it to hand while you try it out.
- Juice of one lemon
- 6 tablespoons olive oil
- 2 garlic cloves – crushed
- 2 bay leaves
- 2 tablespoons freshly chopped oregano
- A pinch of salt and pepper
- 4 chicken breasts cut into 3 to 4 cm chunks
- 1 red onion cut into quarters, separated into layers
- 2 red peppers cut into 3 or 4 cm pieces
- 4 jalapeno peppers (optional)
- 1 lemon cut into quarters to serve
- 4 to 6 pitta breads
- Shredded lettuce
- Sliced tomatoes
Prepare your marinade:
- Mix the lemon juice, olive oil and crushed garlic before adding the bay leaves, freshly chopped oregano, salt and pepper. Add your chicken pieces and cover them well with the marinade.
- Transfer to a sealed container or food bag and place in the fridge for a minimum of 2 hours or overnight if you have time.
Assemble your chicken kebabs:
- Remove the chicken from the fridge and add the onion and pepper pieces to coat with the marinade.
- Thread a piece of pepper, then onion and then chicken on to a skewer and continue until you have 4 or 5 pieces each of pepper, onion and chicken.
Cook your chicken kebabs:
- Cook your kebabs on a preheated griddle or BBQ for about ten minutes, browning on all sides.
- Add the jalapenos to brown, if using.
- Slide the chicken, pepper and onion pieces off the kebabs on to the griddle or BBQ and continue cooking for about 5 minutes until the chicken is cooked through.
- Serve in a pitta bread, toasted if you wish, with shredded lettuce, sliced tomatoes, pickled red cabbage, jalapeno and a piece of lemon.
Then take a look at my delicious Sesame Chicken Kebabs
Pin Homemade Chicken Kebabs Take Away Style for later:
I’m Entering my Homemade Chicken Kebabs Take Away Style into a few food challenges this month:
- Credit Crunch Munch created by Helen and Camilla, hosted this month by Elizabeth at Elizabeth’s Kitchen Diary
- The Spice Trail hosted by Vanesther over at Bangers & Mash where the theme is ‘Beach BBQ’.
- The Extra Veg Challenge created by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy hosted this month by Sarah over at Maison Cupcake.
- Ren Behan‘s Simple and in Season hosted this month by Elizabeth over at Elizabeth’s Kitchen Diary.