Shish kebabs

Not exactly like the takeaway version but i have 3 versions, one with beef, one with lamb and one with chicken. These are nice just as meat but in the summer months i love adding veggies onto the kebabs. The chicken is more of a mild flavour but the beef packs a punch.

For each marinading batch you will need 500g of meat. This amount of meat on its own will serve about 4 people.

chicken marinade: (more of an aromatic shawarma) pinch of cinnamon, 1/2tsp garlic granules, 1 tsp paprika, generous pinch of salt and black pepper, Juice of 1 lemon, 1 tablespoon olive oil(s), 1 tsp ground cumin and coriander.

Beef marinade: 1tbsp olive oil (s), juice of 1 lemon, 1 tsp cumin, ground coriander, oregano, garlic granules and chilli powder to taste along with a generous pinch of salt pepper and a small pinch of cinnamon.

Lamb marinade: 1 tbsp olive oil(s), juice of 1 lemon, 1 tsp each of cumin and ground coriander and garlic granules, 1/2 tsp dry rosemary and oregano and chilli powder (which is optional but nice to have a punch)

  1. Whichever meat you use, you want to stab it lightly all over on both sides then cut into bitesize pieces.
  2. Add the chosen marinade to a sandwich bag with the meat, do the bag up and massage the marinade through the bag into the meat.
  3. Thread onto skewers (remember if using wooden skewers to soak them for several hours.
  4.  If using a BBQ make sure the coals are nice and hot and grill turning every minute or so to make sure the meat is cooked evenly. Otherwise cook under the grill in your oven on a high heat turning every so often.

These grilled meats are lovely served with everything served from coleslaw and salad with a warm pitta bread to rice or home made healthy oven chips which i will be uploading in the next few days!

 

Love Emily x

 

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