Seven-spice Chicken Skewers with Tahini

Latest Articles

Seven-spice Chicken Skewers with Tahini

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Thu Oct 01, 20 3:42 pm Post subject: Seven-spice Chicken Skewers with Tahini

An Ottolenghi recipe:

Seven-spice Chicken Skewers with Tahini

700g boneless and skinless chicken thighs, each cut into 3-4 pieces
1 tbsp Lebanese seven-spice
¼ tsp ground turmeric
¼ tsp cayenne pepper (optional)
1 tsp smoked paprika
1 tsp ground cumin (dry roast in frying pan until aromatic)
3 tbsp olive oil
70g Greek-style yoghurt
1 lemon – half juiced, to get 1 tbsp, the other half reserved to finish
Salt and black pepper

For the sauce

80g good-quality tahini
1 garlic clove, peeled and crushed
1½ tbsp lemon juice
Put all the chicken ingredients (except the reserved lemon half) in a large bowl with a teaspoon of salt and plenty of pepper and mix to combine. Cover with a plate and marinate for at least half an hour (or refrigerate overnight, if you want to get ahead).
Make the sauce by whisking all the ingredients with a quarter teaspoon of salt and 70ml water, until you have a smooth, pourable sauce. It will thicken as it sits.

Skewer the marinated chicken on to four roughly 23cm-long metal skewers (or soaked wooden skewers).

BBQ until cooked through. Squeeze over the reserved lemon half and serve warm with pittas, salad, pickles and the sauce.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Thu Oct 01, 20 5:08 pm Post subject:
yum

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Thu Oct 01, 20 6:25 pm Post subject:
It is one of my go-to recipes! I also have a Malaysian Satay Chicken Skewer recipe which is particularly good - I will post it tomorrow when I am trying to avoid chores.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Thu Oct 01, 20 8:57 pm Post subject:
chook parts seem ideal if i do get to do bbq for 100 rather than 6 or none trying to get procurement and logistics in advance appears a bit of an assumed sale that might sink with nowt but a few bubbles collecting good bbq recipes is never time wasted though

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Fri Oct 02, 20 6:49 am Post subject:
50 grams Black Pepper (ground) 50 grams Ground Cumin 50 grams Paprika 25 grams Ground Coriander 25 grams Ground Cloves 10 grams Ground Nutmeg 10 grams Ground Cinnamon 5 grams Ground Cardamom is what I read for 7 spice, seems it is actually 8 spice! took some thighs out of freezer last night, may give this a go

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Fri Oct 02, 20 7:29 am Post subject:
Try replacing the cardamom with 10g of fenugreek or making a 9 spice mix.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Fri Oct 02, 20 3:09 pm Post subject:

Shan wrote:

Try replacing the cardamom with 10g of fenugreek or making a 9 spice mix.

Gone for the above this time, with just a tad less clove than suggested. But been reading a number of variations. Has sparked me off reading on spices

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Fri Oct 02, 20 3:42 pm Post subject:
I love experimenting with spices. I have an excellent book called 'The Encyclopaedia of Herbs, Spices and Flavourings' - great fun to play with some of the recipes.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Sat Oct 03, 20 6:24 am Post subject:
I've got the science of spice which is pretty interesting though perhaps not all it might be. Did the 7 spice recipe including making tahini, which is one I've not made before. It was enjoyed but the marinade was a minor fail as I failed to add the salt and pepper

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Sat Oct 03, 20 7:56 am Post subject:
No, it didn't unfortunately. I must confess to being lazy and using Belazu Tahini. The salt is absolutely crucial - although I add to taste instead of strictly following his quantities.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts