Wednesday, 5 August 2015

The takeaway situation in our household has been getting a little out of hand lately so Darren and I decided to replace our Friday night order with a round of homemade kebabs. Best.decision.ever. Darren made these and they were so easy, I don't think we'll be hitting up our local Lebanese for a while!

The best thing about this recipe is it's easy to adjust to whatever you have on hand and whatever you like to eat, too. We used lamb and chicken, marinated for a few hours in a mixture of natural yoghurt, cumin, paprika, garlic powder, cayenne pepper, salt, pepper, basil and mint. This works with small chunks of meat - just pop them on a skewer - or larger pieces, which Darren seared on a griddle pan for that smokey flavour.

I thought the yoghurt marinade would be a bit strange and gloopy, but it cooks away and really tenderises the meat, locking in tons of flavour.

To marinade 6 chicken thighs and 300g of diced lamb (enough to feed about 4)
400g natural yoghurt 
½tbsp cumin 
½tbsp garlic powder 
½tbsp cayenne pepper 
1tbsp paprika 
Handful of chopped basil 
Handful of chopped mint 
Pinch of salt and pepper

Mix all of the ingredients together in a bowl and coat the meat evenly in a dish. Marinate for at least 30 minutes.

Darren made a batch of these homemade tortillas; they're not as soft and easy to wrap as the shop bought kind, but they have a better flavour and they literally cost 10p to make.

To serve, we chopped red onion, tomato and cucumber and used a few more spoonfuls of the yoghurt, mixed with another handful of mint leaves and a squeeze of lime.


  1. Well that looks freaking delicious! Do you mind sharing about how much marinade did you use, or the spice to marinade ratio for us less skilled in 'eyeballing it' in the kitchen? Haha.

  2. That looks amazing! I will definitely be making this but switching the lamb out for turkey mince. Even going to give those tortillas a try and see if I can gluten free them successfully. Lovely recipe Catherine, thanks!