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Seven-spice Chicken Skewers with Tahini

 
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Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Thu Oct 01, 20 3:42 pm    Post subject: Seven-spice Chicken Skewers with Tahini Reply with quote
    

An Ottolenghi recipe:

Seven-spice Chicken Skewers with Tahini

700g boneless and skinless chicken thighs, each cut into 3-4 pieces
1 tbsp Lebanese seven-spice
¼ tsp ground turmeric
¼ tsp cayenne pepper (optional)
1 tsp smoked paprika
1 tsp ground cumin (dry roast in frying pan until aromatic)
3 tbsp olive oil
70g Greek-style yoghurt
1 lemon – half juiced, to get 1 tbsp, the other half reserved to finish
Salt and black pepper

For the sauce

80g good-quality tahini
1 garlic clove, peeled and crushed
1½ tbsp lemon juice
Put all the chicken ingredients (except the reserved lemon half) in a large bowl with a teaspoon of salt and plenty of pepper and mix to combine. Cover with a plate and marinate for at least half an hour (or refrigerate overnight, if you want to get ahead).
Make the sauce by whisking all the ingredients with a quarter teaspoon of salt and 70ml water, until you have a smooth, pourable sauce. It will thicken as it sits.

Skewer the marinated chicken on to four roughly 23cm-long metal skewers (or soaked wooden skewers).

BBQ until cooked through. Squeeze over the reserved lemon half and serve warm with pittas, salad, pickles and the sauce.

dpack



Joined: 02 Jul 2005
Posts: 38884
Location: yes
PostPosted: Thu Oct 01, 20 5:08 pm    Post subject: Reply with quote
    

yum

Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Thu Oct 01, 20 6:25 pm    Post subject: Reply with quote
    

It is one of my go-to recipes! I also have a Malaysian Satay Chicken Skewer recipe which is particularly good - I will post it tomorrow when I am trying to avoid chores.

dpack



Joined: 02 Jul 2005
Posts: 38884
Location: yes
PostPosted: Thu Oct 01, 20 8:57 pm    Post subject: Reply with quote
    

chook parts seem ideal if i do get to do bbq for 100 rather than 6 or none

trying to get procurement and logistics in advance appears a bit of an assumed sale that might sink with nowt but a few bubbles

collecting good bbq recipes is never time wasted though

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 27034
Location: escaped from Swindon
PostPosted: Fri Oct 02, 20 6:49 am    Post subject: Reply with quote
    

50 grams Black Pepper (ground)
50 grams Ground Cumin
50 grams Paprika
25 grams Ground Coriander
25 grams Ground Cloves
10 grams Ground Nutmeg
10 grams Ground Cinnamon
5 grams Ground Cardamom

is what I read for 7 spice, seems it is actually 8 spice!
took some thighs out of freezer last night, may give this a go

Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Fri Oct 02, 20 7:29 am    Post subject: Reply with quote
    

Try replacing the cardamom with 10g of fenugreek or making a 9 spice mix.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 27034
Location: escaped from Swindon
PostPosted: Fri Oct 02, 20 3:09 pm    Post subject: Reply with quote
    

Shan wrote:
Try replacing the cardamom with 10g of fenugreek or making a 9 spice mix.


Gone for the above this time, with just a tad less clove than suggested. But been reading a number of variations. Has sparked me off reading on spices

Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Fri Oct 02, 20 3:42 pm    Post subject: Reply with quote
    

I love experimenting with spices. I have an excellent book called 'The Encyclopaedia of Herbs, Spices and Flavourings' - great fun to play with some of the recipes.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 27034
Location: escaped from Swindon
PostPosted: Sat Oct 03, 20 6:24 am    Post subject: Reply with quote
    

I've got the science of spice which is pretty interesting though perhaps not all it might be.

Did the 7 spice recipe including making tahini, which is one I've not made before. It was enjoyed but the marinade was a minor fail as I failed to add the salt and pepper

Shan



Joined: 13 Jan 2009
Posts: 8697
Location: South Wales
PostPosted: Sat Oct 03, 20 7:56 am    Post subject: Reply with quote
    

No, it didn't unfortunately. I must confess to being lazy and using Belazu Tahini. The salt is absolutely crucial - although I add to taste instead of strictly following his quantities.

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