The dirty donar kebab has got a lot to answer for.
Quite rightly, the popularity of spiced reformed meat, rammed onto a large skewer, and spun around in a chip-shop window at optimum bacteria breeding temperature, has given the K word a pretty bad name. Done properly though, marinated, grilled chicken with warm toasted pita bread and fresh, crispy salad can be a delicious, healthy meal that deserves far more than being forced down after 5 pints of cider.
A kebab is not complete without a good helping of chili, both in whole pickled, and sauce form. Of the many chilli sauces I have afflicted my tongue with, Encona Hot Pepper Sauce is my favourite kebab accompaniment. While it is incredibly hot, the sweet, piquant flavour of the scotch bonnet chills still comes through.
The marinated chicken is generally best grilled, though is particularly delicious on the BBQ.
Ingredients (serves 2)
2 skinless, boneless chicken breasts
1 red pepper
1 green pepper
1 onion
4 tablespoons of olive oil
Zest and juice of one lemon
1 pinch of chili flakes
2 cloves of garlic, crushed
1 teaspoon of ground coriander
1 teaspoon of paprika
2 pita breads
1 tomato, sliced
½ a cucumber, sliced
½ a head of iceberg lettuce, shredded
4 tablespoons of plain yogurt
2 tablespoons of Encona Hot Pepper Sauce
2-4 pickled chilis
Directions
Chop the chicken breasts into bite size chunks. In a bowl, combine the olive oil, paprika, coriander, garlic, chili and lemon zest and juice. Stir in the chicken to coat and leave to marinate, preferably overnight, but for at least a couple of hours.
Chop the peppers and onion into large chunks. Alternately thread chicken, pepper and onion onto skewers. Place under a hot grill for 20-25 minutes until chicken is lightly browned and cooked through.
Toast the pita breads, split open and place on two plates and pile with lettuce, tomato and cucumber.