Chicken Kebab

So today I was watching Jamie's Comfort Food (again) and he was making a delicious chicken kebab and I thought: "Hey I can do that!" So I tried to remember as much as I possibly could to recreate it myself and change it a bit because I don't want to copy his recipe.

Keep in mind: The chicken has to marinate for preferably a few hours, so do that in the morning and not around 5 pm.

Delicious Chicken Kebab with flat bread for 2

• about 300 grams of chicken thigh fillets
• kardemom seeds
• cinnamon
• cumin seeds
• koriander seeds
• fennel seeds
• paprika powder
• garlic (a lot)
• salt
• pepper
• bay leaves
• yoghurt
• peanut butter
• red onions
• red pepper
• 1/2 pepper
• greek yoghurt
• parsley
• 175 gr self raising flower
• 1 ts baking powder
• 100 ml cold water
• sesame seeds

First toast the kardemom seeds, cumin seeds, koriander seeds, fennel seeds, cinnamon, paprika powder, salt en pepper in a frying pan (don't use any oil or butter).  After about 2 to 3 minutes smash them all together with a pestle and mortar and then add as much garlic as you want and the bay leaves. Then add a small spoon of peanut butter and some yoghurt.

If you have a really large skewer, there is no need to chop your chicken into smaller pieces. If you don't have, just use wooden skewers and prepare as you would when preparing for a BBQ.

Massage the paste into your chicken, put the chicken on the skewers together with red onions and red peppers and let it marinate for a couple of hours.

For the flat bread: knead together the self raising flower, baking powder, a hand full of sesame seeds, parsley, garlic and the 100ml water. Knead this for at least 2 minutes and then let it rise in a warm spot for 30 minutes (cover the bowl with a tea towel). 

For the delicious greek spicy yoghurt sauce you have to chop 1/2 a pepper, some parsley and yes.. more garlic. You can do this within 5 minutes. Mix all of this together and keep in a cool place.

The best way to get a delicious chicken kebab is to use your BBQ, but because it's November, I doubt that people will have the full equipment to use it. If you have a gas oven (like me), you are very lucky because that will make it taste almost the same.Iif you have a normal oven.. sorry. But the flavors are still very nice just not exactly the same.

So preheat your oven to about 170 C/335F (gasmark 3 or 4). I don't know exactly how long the chicken has to go in the oven, just check it after 30 minutes and then every 10 minutes. Depends on how large your chicken pieces are.

When your chicken is almost finished, make the flatbread: roll it out and then put it in a dry frying pan. One side has to have golden-brown spots and the other side very light spots because if you leave it in the pan for to long, there will be no way you can fold/wrap it later.

Put everything on the flatbread, don't go easy on the sauce and enjoy.

Pimp my Dish! Spicy Mexican Chicken Wraps with Jeroen

This will be the first "Pimp my Dish" blog, in Pimp my Dish I will invite a friend of mine to help me cook one of their favorite dishes but in a slightly different way than they're used to. My first "guest" was Jeroen and his favorite dish was fajitas. I went online to find out what exactly the difference was between fajitas, wraps, tacos, enchiladas and a whole lot more.
Just to make it easy for everyone, I'm just going to name this dish Spicy Mexican Chicken Wraps.

This recipe is for two very hungry students, or three not so hungry students.

• 400 gr chicken breast
• 1/2 red pepper
• 1/2 yellow pepper
• 1 red onion
• 4 cloves of garlic
• 1 red chili
• lettuce
• greek yogurt
• fresh or dried mint leaves
• 1 spring onion
• small can of tomato puree
• 3 small tomatoes
• water
• cayenne pepper
• salt
• black pepper
• 25ml tequila (they sell minis at most of the check outs at liquor stores)

For the tortillas (if you want to make them yourselves).

• 300 gr flour
• 175ml tepid water
• 2 spoons olive oil
• 2 ts baking powder
• pinch of salt

slice 3 cloves of the garlic and the red chili. Mix this with the tequila, some salt, pepper and the cayenne pepper. This will be the marinade for the chicken. So if you have the time, do this de night/day before so the chicken can really absorb the flavor. But it's perfectly fine if you make it 30 minutes before dinner. Chop the chicken in small pieces, put it in the marinade and put this in the fridge for 30 minutes.

Now mix the flour, tepid water, olive oil, baking powder and salt and knead this for at least 5 minutes. Leave this in a warm spot for 30 minutes (cover it with a tea towel or something like that).

Preheat the oven to 170C/335F

Now is the perfect time to slice the lettuce, 3/4 of the red onion, red and yellow peper and the spring onion. You will eat this raw on your wrap, so put this is in cute bowls on the table. You can also make the greek yogurt with mint now: simply chop the mint very small or crumble it with your hands if you have dried leaves and mix it through the yogurt. This yogurt will give your wrap a hint of freshness (which you will need, because the wraps are very spicy).

After half an hour, slice the remaining 1/4 of the red onion and chop the last garlic clove, put some olive oil in a hot pan and fry these babies. Then add the chicken, while waiting for the chicken to be cooked, dice the tomatoes. When the chicken is no longer raw, add the tomatoes, tomato puree and some extra water so you have a nice sauce (if you want, you can add a stock cube but I think the chicken has enough flavor because of the marinade). Leave this on a low heat to simmer.

Now you're going to make your own tortillas. Try to divide the dough so you can make 6 to 8 tortilla's. Try to make them as flat as possible with a rolling pin.

Then take a large frying pan and make sure the pan is really hot (don't use any oil or butter and try not to burn yourself like I did).
Simply fry the tortilla on both sides for maybe a minute and then put it in the oven so that they will stay nice and warm. When you're done, bring everything to the table and enjoy your home cooked wraps!

enjoy!