Chicken Shawama

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“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.

£15

Perfect with:

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