A Syrian recipe from ” Sumac” by Anas Atassi. If you can, start the preparation the day before and leave to marinade overnight. If you like you can barbecue the skewers- they will need about five minutes on each side. They are good served in a flatbread with some fresh herbs and lemon juice.
Ingredients
- 14 oz boneless chicken thighs cut into large pieces
- 2 onions peeled and quartered
- 5 garlic cloves peeled and thinly sliced
- 1 bunch flat leaf parsley
- 2 tbsps tomato puree
- 1 tbsp paprika
- 1 tbsp chilli flakes
- 2 tbsps butter
- sea salt and black pepper
Servings:
Instructions
- Pulse all the ingredients a few times in a food processor. Continue blending on a regular setting for 1-2 minutes, until the mix is finely chopped and smooth.
- Transfer to a bowl, cover and refrigerate for at least 2 hours but ideally overnight.
- When ready to cook preheat the oven to 230 C, 210 Fan.
- To make the kebabs take a big handful of the minced chicken and with moistened hands form it into a sausage shape around a skewer. Repeat with the rest of the mixture.
- Place the skewers on a baking tray lined with baking paper. Cover with foil and bake for 15 minutes then turn on the grill, remove the foil and grill for 3-5 minutes on each side. Serve immediately.
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