Chicken Shawama


“The best comfort food will always be greens, cornbread, and fried chicken.”
Maya Angelou, American Poet

This recipe has been adapted from Jamie Oliver’s ‘Comfort Foods’ recipe book. It takes a patient BBQ chef to keep turning it, but the result is fantastic and looks great on presented on the skewers.

Chicken Shawama

Serves 8
16 boneless chicken thighs, skinless * 10 cardamon pods, crushed and husks removed * 1 tsp of each of the following: fennel seeds, cumin seeds, coriander seeds, cinnamon, ground cloves, paprika, turmeric * 8 garlic cloves, finely chopped * 4 bay leaves * 4 tbsp natural yogurt * 2 tbsp smooth peanut butter * 1 tbsp olive oil * salt & freshly ground black pepper * 1 red pepper, deseeded and cut into thick slices * 1 yellow pepper, deseeded and cut into thick slices * 1 red onion, cut into cubes * 2 lemons, cut into wedges * flatbreads * 6 large metal skewers

Gently warm the spices in a frying pan and dry fry for 1 minute. Either blend in a spice grinder or crush in a mortal and pestle, until fine. In a bowl, mix together the spices, garlic cloves, bay leaves, natural yogurt, peanut butter, oil, salt and pepper. Add in the chicken, mix well, cover and leave to marinate in a fridge overnight.

Line two metal skewers parallel to each other. Thread the chicken thighs, peppers and onions through the two skewers to build a strong structure. The best way to cook this is only with a barbecue; warm coals but high from the heat. Keep turning for 1 hour until cooked.

Ideally served with Flatbreads, Moroccan Couscous Salad and Sticky Onion Marmalade.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.


Perfect with:

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