Name: Grace's Chicken Kebabs
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 kg chicken thighs (skinless and boneless); 500 g full fat Greek yogurt; juice and zest of a lemon; 1 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; 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; few pomegranate seeds; flat leaf parsley

Grace's Chicken Kebabs

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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:

- Grace’s Dirty loaded fries and chicken kebab

- Tony’s Greek loaded fries and Pork Souvlaki kebab

- Nic’s Japanese loaded fries and duck kofta kebab

Recipe Credit: Grace Swindell

Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 4 people

Course: Main Course

Cuisine: Middle Eastern

Ingredients Equipment Method Video

Ingredients

1 kg chicken thighs skinless and boneless
500 g full fat Greek yogurt
juice and zest of a lemon
1 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

Equipment

Grill Temperature

Surfaces

Method

To marinade the chicken

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

To make the kebab slaw

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

To cook

Add the marindaded strips of chicken to some metal skewers.
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.
Start cooking the skewers indirectly ie above the baking stone.
Turn them after about 15 minutes. Cook for a further 15 minutes.
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.
Take the skewers out of the Egg.
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.