The Batch Lady’s budget-friendly chicken kebabs
The queen of budget-friendly cooking is back! Suzanne Mulholland AKA The Batch Lady will be making her chicken shish kebabs - which cost just £1.21 per portion.
Suzanne’s chicken shish kebab
2 tbsp tomato purée
2 tsp smoked paprika
1 tbsp frozen chopped garlic
1 tbsp dried oregano
Juice of 1 lemon
½ cup (100g) natural yoghurt
1 tsp salt
8 skinless, boneless chicken thighs
Freshly ground black pepper
1. Put the tomato purée, smoked paprika, frozen garlic, oregano, lemon juice and natural yoghurt in a large mixing bowl and stir to combine. Add the salt and a generous grinding of pepper and mix again.
2. Preheat the grill to medium and line a grill pan with foil.
3. Add the chicken to the bowl and use your hands to give everything a mix and ensure the chicken is well coated.
4. Thread the chicken thighs onto two large skewers so that each skewer runs parallel to the other through all the pieces of chicken (if using wooden skewers, it’s a good idea to soak them in cold water for half an hour before using). Try and position the skewers to the outer edges of the chicken, rather than closely together in the middle.
5. Lay the skewered chicken on the prepared grill pan and cook under the grill for 12-14 minutes on each side, until juicy, golden brown and cooked all the way through.
6. Remove the skewers from the chicken and carve the kebab into slices, then place in the middle of the table with your chosen accompaniments and let everyone dig in!
If you’re making ahead to freeze: Before the above cooking steps, transfer the marinade to a large, labelled freezer bag along with the chicken, then give the bag a squeeze to ensure that the chicken is well coated in the marinade. Freeze flat for up to 3 months.