A firm favourite of my original clients, who still love making these. So easy to make, actually I only believe in simple recipes. try this out and see for yourself how amazing this is.
I have made this so many times for my clients, and it’s so simple and a quick dish to make and very impressive and moorish.
Can be served as a mezze, starter or canapé.
Prep time: 10 minutes
Cooking time: 10-12 minutes
Serves: Around 12 kebabs
4 boneless skinless chicken breasts
Garlic – 2 cloves finely chopped
Sea salt & black pepper – 1tsp
½ lemon juice
Glug of olive oil
Ground cinnamon – I 1tbsp
Ground allspice – ¾ tbsp.
250 ml tahini
4 cloves of garlic peeled and crushed
Juice of 1 lemon
100g unsalted pistachios nuts
Cut each breast half ways, and then across into small pieces
In a pestle and mortar, crush the garlic, with sea salt and black pepper, stir in the juice from half a lemon, the olive oil and spices and pour into a shallow bowl.
Add chicken and toss to coat, leaving to marinate in the fridge for 30 minutes or overnights.
Meanwhile, mix the tahini and garlic together with lemon juice.
Add 100ml hot water, season with salt and black pepper, and whisk, slowly adding more water, until it has a nice, thick consistency, similar to that of hummus.
Blitz pistachios to a fine powder in a blender
Preheat a griddle pan, skewer the chicken pieces and cook in batches for around 5 to 6 minutes on each side, depending on thickness.
Thread the chicken pieces onto bamboo sticks.
Drizzle olive oil and dust in pistachio crumbs and serve with the tahini sauce
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