Cheap, summery and light – this is health food at its most delicious. Succulent chunks of chicken in a Lebanese-style marinade, which can be made the night before and left to soak up the flavours: perfect for pleasing a crowd.
- Place 12 bamboo skewers in a bowl, cover with room-temperature water and leave to soak.
- Pop the lemon zest, juice, garlic, olive oil, apple cider vinegar, oregano, ground ginger, paprika and tomato purée into a blender and whiz up until smooth. Stir into the yogurt to combine.
- Put the chunks of chicken in a bowl and pour over the marinade, mixing well to cover evenly. Cover with clingfilm and leave in the fridge for as long as you have – anything from 20 minutes to overnight is fine – remembering that the longer you leave it, the more flavour it will soak up.
- Cut up your red onion. Peel it, chop it in half, remove the inner core, then cut the outer layers into equal-sized pieces, about the same width as the chunks of chicken.
- Assemble the kebabs. Skewer a piece of chicken first, then alternate between chunks of chicken and red onion, finishing off each one with a piece of chicken. Season.
- Heat a griddle pan to a medium heat. Once hot, place the kebabs in a row – they should sizzle as they hit the pan. Alternatively cook under a hot grill. Once the outsides have browned, turn down the heat and cook for 15-20 minutes, turning regularly. Cut open a piece to check – they should be cooked all the way through, but still tender inside.
- These kebabs are great served on the skewers over tabbouleh, wrapped up in a flatbread with crunchy cucumber and juicy tomatoes, or as part of a mezze with pita bread and houmous. Pick your favourite!