Mains
Paprika Chicken Shish Kebabs
Prep 10 mins. /Cook 10 mins.
serves 4
Easy
Paprika Chicken Shish Kebabs
Method
- Finely grate the onion and garlic into a bowl. Season with a pinch of salt, toss all together, then squeeze out the juice and discard the pulp (or save and freeze to use in your next bolognese or homemade stock recipe). Add in the remaining ingredients for the marinade and mix well to combine. Add in the chicken and coat well. Optional: Cover and leave in the fridge to marinate for up to 1 hour if you like*.
- Preheat charcoal grill to high heat. Thread three metal skewers into two chicken thighs, with a few pickled chilli’s. Repeat this process for the remaining thighs. Place skewers on the BBQ and cook for 4-5 minutes on each side until charred and cooked through. Remove from the heat, then sprinkle the skewers with a little sumac and slice each chicken between the skewers.
- Place the pitta onto the grill and heat on both sides for 1 minute until very lightly browned and warmed through. Remove from heat and brush on some melted Western Star butter. Serve the buttered pitta with yoghurt sprinkled with some sumac, the chicken and rocket.
More Tips
- *Using yoghurt as a marinade with chicken is great, however you cannot leave too long, max time would be 1hr, if you leave longer than this, the enzymes in the yoghurt will start to break down the chicken (not a good result!)
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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Runny white sauce?
If your white sauce isn’t thick enough, you can whisk in a little cornflour and water paste or begin again by making another roux and whisking in the runny white sauce in place of the milk.