Persian style kebabs with marinated chicken, peppers and onions
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Persian-Style Chicken Kebabs On A Weber BBQ

Cook delicious chicken and vegetable kebabs on the barbecue rotisserie

This recipe is so easy to cook using the rotisserie barbecue attachment, but it can be done just using ordinary skewers on the grill. You just have to remember to keep turning them to prevent them from burning if they are on the grill. Make sure the wooden skewers are soaked in water for about half an hour before you use them; this prevents them burning on the grill. This is another really easy chicken, and it looks really appetising and colourful. Ian and Ed from our Barbecue Shop here in the Lake District, show how easy it is to use the skewers which are an accessory of the rotisserie. The rotisserie skewers rotate and cook a lot more evenly, a distinct advantage when cooking chicken. Another advantage is the fact that they are virtually self-basting; the juices run back into the meat rather than dripping into the bottom of the BBQ.

 

 

Take some whole chicken fillets and cut them into large chunks; put them into a freezer bag with dried oregano, sweet paprika, finely grated garlic, juice of a lemon, salt and pepper and a glug of olive oil. Massage until all the chicken chunks are coated in the marinade and leave in the fridge for about 4 hours. Chop red and green peppers and red onions into large chunks. When the chicken has marinated thread chunks alternately onto the skewers with the peppers and the onion.

Place the skewers into the rotisserie system and turn on the motor. Put down the lid and leave for about 15 minutes. Check the internal temperature of the chicken chunks by using the Weber Instant Read Temperature Probe; check several of the largest pieces. When they have reached 75C they are ready to be taken off; take them off as soon as they come to temperature as they will become dry if left any longer. Remember to use the Weber Premium Barbecue Gloves; these are heat-proof and an absolute necessity as the skewers will be red hot.  

Persian Kebab Recipe

  • 500g chicken fillets; cut into chunks
  • 2 red onions; cut into large pieces
  • 3 red peppers; cut into large pieces
  • 3 green peppers; cut into large pieces
  • 1 tbsp dried oregano
  • 1 teasp sweet paprika
  • 3 cloves garlic; finely grated
  • juice of one lemon
  • olive oil
  • salt and pepper for seasoning

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