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Grace's Chicken Kebabs

Grace’s chicken kebabs

Grace and her Dad joined us for a kebab and loaded fries competition for our live cook on Saturday 9 August 2025. There was a lot of fun had by Grace and Tony, her Dad on the lead up to the day, both kept their cooks under wraps until the day.

Grace chose to cook a chicken kebab marinaded in yogurt with the middle Eastern tangy citrusy flavours of Sumac.

We each cooked a portion of loaded fries and a kebab:

Recipe Credit:  Grace Swindell

Cooking surfaces

Skewers
Stainless grid
Half Moon Baking Stone

BBQ Temperature

200C

Ingredients

    • 1kg chicken thighs, skinless and boneless
    • 500g full fat Greek yogurt
    • juice and zest of a lemon
    • 1 heaped tbsp tomato purée
    • 1 tsp sumac
    • 1 tsp paprika
    • 1 tsp ground cumin
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • Salt and pepper to taste 

    For the kebab slaw

    • ¼ red cabbage, finely shredded
    • ¼ white cabbage, finely shredded
    • 2 carrots, peeled and grated
    • 1 red onion, peeled and finley sliced
    • 1 tsp sumac
    • juice of a lemon
    • 1 tbsp olive oil
    • salt and pepper to taste

    To garnish

    • few pomegranate seeds
    • flat leaf parsley

     

    Method

    To marinade the chicken

    1. Add all the marinade ingredients to a bowl and mix well to ensure the spices are mixed evenly.
    2. Trim off any excess fat from the thighs. Chop your chicken thighs into small strips and add into the bowl.
    3. Give the chicken a good zhuzh!
    4. Pop in the fridge for at least 1 hour, or overnight, if possible, to marinade.

    To make the kebab slaw

    1. Place all the vegetables into a bowl.
    2. Add the lemon juice, sumac, oil and salt and pepper.
    3. Give it a good mix, adjust seasoning as necessary.

    To cook

    1. Add the marindaded strips of chicken to some metal skewers.
    2. Set up your Egg with a half-moon baking stone and the stainless steel grid at 180°C so you have both a direct and indirect cooking area.
    3. Start cooking the skewers indirectly ie above the baking stone.
    4. Turn them after about 15 minutes. Cook for a further 15 minutes.
    5. Move the skewers to the direct cooking area and continue to cook them until the chicken reaches 74°C. Being thigh, it can handle being cooked past 74°C. You may need to turn them to colour them evenly.
    6. Take the skewers out of the Egg.
    7. Grace served her chicken on flatbreads with a bed of her kebab slaw.  She drizzled the chicken with her homemade hot sauce and garlic mayonnaise. Finished with a garnish of pickled red onions, pomegranate seeds and parsley.
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