Make 2am chicken kebabs at home

Who doesn’t love a good old dirty kebab? Whether it’s at 3am post night on the tiles (it’s been a long time since I have had one of those nights and kebabs) or just a cheeky one at lunch (I used to roll one when I worked in the city they were SO good) they just hit the spot every time. They are messy and delicious and sometimes a little scary (what IS that meat on a stick I ask you and let’s not talk about the meat shavers).

But sometimes it is the only thing that will do and when you get a hankering and you live no where near a good kebab shop, you have to take matters into your own hands. That’s exactly what I did this past weekend when I announced that I was making kebabs for lunch and Rob’s eyes lit up with joy. I had no idea how to do it, but went for it anyway.

I took some shortcuts and made this in a simple way that probably is the exact opposite way of doing them but it worked and the girls were thrilled with them so let’s just go for it…complete with foil wrapped around it and pressed in the sandwich press for extra crunch. YUM.

Chicken Kebabs

1 Kg chicken thighs
1-2 packets of lebanese bread
Mixed spices (cumin, turmeric, coriander seeds, paprika) I used a Moroccan blend
Sliced tomato
Sliced red onion
Shredded iceberg lettuce
Whole egg mayo
2-3 minced garlic cloves
Juice of 1-2 lemons

1.Cut the chicken thighs into 1-2cm cubes and place into a large bowl

2. Sprinkle the spice mix liberally over the meat tossing each piece in it. I used about half of the small bottle mix I had. Let marinate for 20 mins or so

This was the cheat mix of spices I used but use whatever you have on hand

3. Finely slice the tomato and red onion, shred the iceberg lettuce and set aside. You can add in extra toppings if you like: grated tasty cheese, tabouleh, hummus, whatever sauces you like….go for it! I had limited supplies so this was it for me…THIS TIME!

4. Fry off the chicken in batches until you get some crispy, brown colour on the small pieces. Place into the oven to keep warm while you assemble the kebabs.

5. To make the garlic sauce/mayo add in 2 tablespoons of whole egg mayo, then add in 2-3 cloves of minced garlic, lemon juice and mix well

6. Place the open lebanese bread on your bench, layer in the lettuce, then the tomato and onion (as I said you can add in whatever you like to make your favourite combo) place on the meat, the garlic sauce and wrap up. Then add into foil, encasing the whole kebab and place into a hot sandwich press for 2-3 minutes

7. Get those napkins ready and enjoy!

Print Recipe
5 from 1 vote

Chicken Kebabs

To scratch that dirty 3am kebab itch that we ALL get from time to time, make these kebabs at home. Simple and delicious and really not that bad for you.
Prep Time20 mins
Cook Time15 mins

Ingredients

  • 1 kilo Chicken thighs Chopped into 1-2 cm pieces
  • 1-2 packs Lebanese Bread
  • 1-2 tablespoon Mixed spices I used a Moroccan spice blend
  • 3-4 tomatoes finely sliced
  • 1 red onion finely sliced
  • 1 ice berg lettuce shredded
  • 2 tablespoons Whole egg mayo
  • 2-3 garlic cloves minced
  • 1-2 lemons Juice

Instructions

  • Cut the chicken thighs into 1-2cm cubes and place into a large bowl
  • Sprinkle the spice mix liberally over the meat tossing each piece in it. I used about half of the small bottle mix I had. Let marinate for 20 mins or so
  • Finely slice the tomato and red onion, shred the iceberg lettuce and set aside. You can add in extra toppings if you like: grated tasty cheese, tabouleh, hummus, whatever sauces you like….go for it! I had limited supplies so this was it for me…THIS TIME!
  • Fry off the chicken in batches until you get some crispy, brown colour on the small pieces. Place into the oven to keep warm while you assemble the kebabs.
  • To make the garlic sauce/mayo add in 2 tablespoons of whole egg mayo, then add in 2-3 cloves of minced garlic, lemon juice and mix well
  • Place the open lebanese bread on your bench, layer in the lettuce, then the tomato and onion (as I said you can add in whatever you like to make your favourite combo) place on the meat, the garlic sauce and wrap up. Then add into foil, encasing the whole kebab and place into a hot sandwich press for 2-3 minutes
  • Get those napkins ready and enjoy!

Do you love a kebab too?
What’s your favourite combo – beef? Cheese? Chilli sauce?

Comments

  1. Can you tell me what sandwich press you have? I need a new one.

  2. Yum!! I love a good kebab with sour cream and chilli sauce dripping out the bottom. But I can’t bring myself to buy one when I’m not really sure what it is lol. These days we make our own and hubby makes a great one from marinated lamb backstraps and he even makes his own tabbouleh!

  3. 5 stars
    i love them beth!
    my one weakness when traveling or at a market or anywhere!
    yes i have made them at home but could guarantee not at 2am or there abouts!
    much love mxx

  4. I saw an episode of Eat Better For Less where they made homemade kebabs – they mixed mince with the spices, cooked it in a loaf pan (a la meatloaf), then finely sliced it. Voila! Beef kebabs!

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