Bbq Chicken Shish Kebab Recipe

Prepare chicken

Trim any excess fat from the thighs. Carefully remove and reserve the chicken skin from each thigh for the crispy skin component. Cut thighs into 4cm (1½ inch) cubes. Set skin aside in a bowl, refrigerate until ready to use.

Make marinade and marinate

In a bowl combine olive oil, smoked paprika, ground cumin, minced garlic, lemon juice, brown sugar, sea salt and black pepper. Add chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor.

Prepare skins

Pat reserved chicken skins dry with paper towel and cut or tear into 3–4cm pieces. Place skins in a bowl and cover with buttermilk. Refrigerate for 30 minutes to tenderize and help batter stick.

Make dredge

In a shallow bowl combine plain flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne and salt. Whisk to evenly distribute spices.

Fry skins

Heat vegetable oil in a deep saucepan or fryer to 175°C (350°F). Remove skins from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat. Fry in batches 1–2 minutes until puffed and deep golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Season immediately with a pinch of salt. Keep warm or re-crisp briefly in a 180°C oven for 3–4 minutes before serving.

Whisk together Greek yogurt, chopped coriander, parsley, lemon zest, lemon juice, salt and black pepper until smooth. Taste and adjust seasoning. Chill until assembly.

Place sliced cabbage in a heatproof bowl or jar. In a small saucepan combine apple cider vinegar, water, caster sugar, salt, peppercorns and bay leaf. Bring to a simmer to dissolve sugar. Pour hot pickling liquid over cabbage, push down to submerge, cool to room temperature then refrigerate at least 1 hour (best overnight) to develop flavor. Discard bay leaf before serving.

Combine diced cucumber, diced celery, finely diced red onion, chopped coriander, lime juice, olive oil, salt and pepper in a bowl. Toss gently and taste; chill briefly if time allows to let flavors meld.

Stir together mayonnaise, sweet chilli sauce, lime juice and salt until smooth. Adjust sweetness or heat by adding more sauce to taste. Refrigerate until assembly.

Preheat grill

Preheat a charcoal or gas grill to medium-high (around 200–230°C) or heat a grill pan until very hot. If using wooden skewers, soak them in water for 30 minutes beforehand.

Skewer chicken

Thread marinated chicken pieces onto skewers, leaving a small gap between pieces for even cooking. Wipe excess marinade to avoid heavy flare-ups.

Grill kebabs

Grill skewers 3–4 minutes per side (total 8–12 minutes depending on chunk size) turning every 2–3 minutes until internal temperature reaches 75°C and edges have a nice char. If flare-ups occur, move skewers to a cooler part of the grill to finish cooking.

Rest

Transfer cooked skewers to a plate and rest for 5 minutes to let juices redistribute.

Plate and garnish

Spread a spoonful of herb yogurt on each plate. Place 1–2 skewers on top. Add a mound of pickled red cabbage and a spoonful of cucumber & celery salsa alongside. Drizzle sweet chilli mayo over the chicken or serve in a small ramekin. Finish with a handful of crispy southern fried chicken skin scattered over the skewabs and a few coriander leaves. Serve with lemon wedges to squeeze over.