How To Make A Home Made Kebab 3 Ways

Ingredients

• 16 pieces Chicken Thighs (boneless, skin‑on, free‑range)
• 10 pods Cardamom Pods (toasted)
• 1 tsp Cumin Seeds (toasted)
• 1 tsp Coriander Seeds (toasted)
• 1 tsp Fennel Seeds (toasted)
• 1 tsp Allspice (level)
• 1 tsp Ground Cinnamon
• 1 tsp Ground Cloves
• 1.5 tsp Sweet Smoked Paprika (1 tsp in spice mix + 0.5 tsp in amber sauce)
• 4 leaves Bay Leaves
• 9 cloves Garlic (8 for paste, 1 for hummus)
• 4 heaped tbsp Greek Yogurt (thick, full‑fat)
• 3 tbsp Olive Oil (1 tbsp in chicken marinade, 2 tbsp in hummus, 1 tbsp in amber sauce)
• 1 tbsp Peanut Butter (smooth, unsweetened)
• 800 g All‑Purpose Flour (white flour)
• 200 g Whole Wheat Flour (adds richness)
• 2 tbsp Sesame Seeds
• 1 tsp Baking Powder
• 550 ml Cold Water (use chilled water for dough elasticity)
• 1 jar Canned Chickpeas (drain but keep some liquid for blending)
• 2 tbsp Tahini
• 2 pieces Lemon (unwaxed, juiced)
• 1 pinch Sea Salt
• 0.5 tsp Fenugreek Seeds
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cayenne Pepper
• 0.5 tsp Turmeric
• 2 pieces Ripe Mangoes (peeled and diced)
• 2 limes Lime Juice (freshly squeezed)
• 200 g Bulgur Wheat (cracked wheat, rinse and drain)
• 1 bunch Fresh Parsley (roughly chopped)
• 1 bunch Fresh Mint Leaves (finely sliced)
• 3 stalks Spring Onions (cut into 2‑cm pieces)
• 3 medium Tomatoes (seeded and diced)
• 1 piece Preserved Lemons (quartered, pits removed)
• 6 tbsp Extra Virgin Olive Oil (for tabbouleh dressing)
• 2 tbsp Red Wine Vinegar
• 5 pieces Radishes (thinly sliced for quick pickle)
• 1 small Beetroot (cut into sticks for quick pickle)
• 1 small Red Onion (thin slices for quick pickle)

Instructions

1. Toast Whole Spices

   Heat a dry frying pan over medium heat. Add the cardamom pods, cumin, coriander and fennel seeds. Toast, stirring constantly, for about 2 minutes until fragrant and lightly browned.

   Time: PT2M

   Temperature: Medium

2. Grind Toasted Spices

   Transfer the toasted spices to a pestle and mortar. Grind until a fine powder forms. Add a pinch of salt, pepper, allspice, cinnamon, cloves, and sweet smoked paprika. Grind briefly to combine.

   Time: PT5M

3. Make Garlic‑Cardamom Paste

   Finely slice the 8 garlic cloves. Add them to the ground spice mix, along with the 4 bay leaves. Pound together until a thick, aromatic paste forms.

   Time: PT5M

4. Prepare Yogurt Marinade

   In a large mixing bowl, combine the garlic‑spice paste with Greek yogurt, 1 tbsp olive oil and 1 tbsp smooth peanut butter. Stir until fully incorporated.

   Time: PT5M

5. Marinate the Chicken

   Add the 16 chicken thighs to the bowl. Using your hands, massage the mixture into the meat, ensuring every piece is well‑coated. Transfer to a shallow dish, cover, and refrigerate for at least 4 hours, preferably overnight.

   Time: PT10M

   Temperature: Refrigerator 4°C

6. Prepare Flatbread Dough

   In a mixing bowl, whisk together 800 g all‑purpose flour, 200 g whole‑wheat flour, sesame seeds, baking powder, and a pinch of salt. Gradually add 550 ml cold water, mixing with a spoon until a shaggy dough forms.

   Time: PT10M

7. Knead and Rest Dough

   Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth and elastic. Shape into a ball, place in the bowl, cover with a damp cloth and let rest at room temperature for 4–5 hours.

   Time: PT3M

8. Blend Hummus

   Drain the canned chickpeas, reserving a few tablespoons of liquid. In a food processor combine chickpeas, tahini, a pinch of cumin, lemon juice, 2 tbsp olive oil, 1 garlic clove and sea salt. Blend until silky, adding reserved liquid or a splash of water if needed.

   Time: PT5M

9. Make Amber Mango Sauce

   In a small pan, dry‑toast 0.5 tsp each of fenugreek, mustard seeds, sweet smoked paprika, cayenne and turmeric for 30 seconds. Add sliced garlic and sauté until soft. Turn off heat, add diced mango, lime juice and 1 tbsp olive oil. Stir to combine and refrigerate.

   Time: PT10M

   Temperature: Medium

10. Prepare Tabbouleh

    Cook bulgur according to package instructions, drain and let cool. In a large bowl combine chopped parsley, mint, spring onions, diced tomatoes, and quartered preserved lemon. Add the cooled bulgur, drizzle with 6 tbsp olive oil, 1‑2 tbsp red wine vinegar, and a pinch of salt. Toss well.

    Time: PT15M

11. Quick Pickles

    Divide a small bowl into three sections. In the first, combine sliced radishes with a pinch of salt and 1 tbsp red wine vinegar. In the second, toss beetroot sticks with salt, a splash of vinegar and 1 tbsp olive oil. In the third, mix sliced red onion with salt, chopped coriander, and lemon juice. Let sit for 10 minutes.

    Time: PT10M

12. Skewer the Chicken

    Thread a lemon wedge onto the end of each metal skewer as a “book‑end”. Follow with a tomato slice, then alternately slide chicken thighs, onion chunks, and red pepper pieces onto the skewer, packing tightly. Finish with another lemon wedge to hold everything together.

    Time: PT10M

13. Grill the Kebabs

    Place the skewers over a hot grill or open fire, turning occasionally. Cook for about 60 minutes, or until the chicken is cooked through and the exterior is charred and smoky.

    Time: PT1H

    Temperature: Medium‑High

14. Cook Flatbreads

    Divide rested dough into 8 equal balls. On a lightly floured surface roll each to about 1 cm thickness. Heat a dry skillet over medium heat, brush lightly with olive oil, and cook each flatbread 2‑3 minutes per side until bubbles form and golden spots appear.

    Time: PT20M

    Temperature: Medium

15. Assemble the Kebabs

    Spread a generous layer of hummus on a warm flatbread. Add slices of charred chicken, a spoonful of tabbouleh, a drizzle of amber mango sauce, and a few quick pickles. Fold or roll the bread and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g