Chicken kebab

Ingredients

• 約400 g鶏もも肉
• 15 mlオリーブオイル
• 15 mlヨーグルト
• 約3.3 ml塩
• 約2.5 mlクミン
• 5 cmにんにくチューブ

Instructions

1. 1

   Trim and cut

   Remove any excess fat from the chicken, then cut it into small, easy-to-eat pieces.

2. 2

   Mix the marinade

   Put the olive oil, yoghurt, salt, cumin and garlic in a resealable food bag. Knead the bag gently to mix, add the chicken and work the marinade over all the pieces. Press out the air, seal the bag and flatten it. If preparing ahead, refrigerate or freeze the chicken in the bag at this stage.

3. 3

   Heat the oven

   Take the chicken out of the fridge and let it come to room temperature. Preheat the oven to 220°C.

4. 4

   Arrange the chicken

   Line a baking tray with baking paper. Remove the chicken from the bag and arrange it on the tray with the skin facing upwards.

5. 5

   Bake and serve

   Bake at 220°C for about 15 minutes. Serve with kebab sauce.

What are chicken kebabs?

Kebab is a broad family of grilled or roasted meat dishes, with roots in Middle Eastern and neighbouring food traditions. This Japanese home-style version uses chicken thigh and a simple spiced yoghurt marinade, then bakes the pieces in the oven.

The yoghurt coats the chicken while cumin and garlic bring savoury warmth. The method is uncomplicated, and the skin-up arrangement gives the surface a chance to brown as the chicken cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 22g protein, 1g carbs, 23g fat.

Chicken thigh provides most of the protein and a substantial share of the fat, while the olive oil adds more fat. The small amount of yoghurt contributes a little carbohydrate; serving the kebab with vegetables and a measured portion of rice or bread can balance the plate.

The marinade ingredients

Yoghurt: it helps the seasonings cling to the chicken and adds a gentle tang. Use plain, unsweetened yoghurt so it does not introduce extra sweetness.

Cumin and garlic: these provide the kebab-style aroma. Mix them thoroughly with the oil, yoghurt and salt before adding the meat, so the seasoning is spread evenly.

Marinating and make-ahead prep

Even coating: massage the chicken through the bag until every piece is covered, then flatten the bag so the pieces sit in a fairly even layer. The recipe gives no minimum marinating time, so allow extra time if you want to prepare it ahead.

Make ahead: the method allows the sealed bag to be refrigerated or frozen before cooking. If frozen, thaw it safely in the fridge before bringing the chicken to room temperature and baking.

Getting the oven bake right

Tray spacing: arrange the pieces in a single layer with a little room between them. Crowded chicken can release moisture and steam rather than brown.

Doneness: bake at 220°C for about 15 minutes, as directed. Pieces vary in size, so check that the thickest piece is cooked through before serving.

What to serve alongside

Fresh sides: serve the chicken with salad, sliced cucumber or other crisp vegetables to contrast with the rich thigh meat. Rice or flatbread can make it a more filling meal.

Sauce: the recipe recommends kebab sauce, but it does not provide a sauce ingredient list or method. Serve with a ready-made sauce or a separate sauce recipe if you want that accompaniment.

Using chicken thigh

Thigh meat: it stays flavourful and tender through the hot oven cooking. Trimming excess fat, as the recipe directs, keeps the pieces neater without removing the meat's characteristic richness.

Skin: arrange the chicken skin-side up as instructed. This exposes the skin to the oven's heat and helps the surface take on colour.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at a similar pace.
• Massage the marinade into the chicken through the bag to keep your hands clean.
• Flatten the sealed bag for more even contact with the marinade.
• Bring refrigerated chicken towards room temperature before baking, as the method directs.
• Line the tray with baking paper to make serving and clean-up easier.

Variations

• Add paprika: mix a little into the marinade for a deeper, warmer spice note.
• Use lemon: serve with a squeeze of lemon for a bright finish.
• Add chilli: include chilli in the marinade for extra heat.
• Serve in wraps: tuck the cooked chicken into flatbread with salad.
• Make it a bowl: serve over rice with crunchy vegetables.

Common mistakes to avoid

• Uneven pieces: cut the chicken to a similar size so smaller pieces are less likely to overcook.
• Patchy marinade: mix the marinade first, then massage it over every piece in the bag.
• Crowded tray: spread the chicken out in one layer so it can roast rather than steam.
• Skipping the temperature check: check the thickest piece is cooked through before serving.
• Leaving chicken out too long: bring it towards room temperature shortly before cooking, rather than leaving it unrefrigerated for an extended period.

How to store

The recipe says the cooked kebab keeps refrigerated for up to 4 days. Store it in a covered container and reheat until hot throughout; the recipe also allows the marinated chicken to be frozen before cooking.

Frequently asked questions