The Kebab Club was set up by a husband-and-wife team who are on a mission to bring authentic Turkish flavours to foodie cooks in the UK. This recipe incorporates their Chicken Shish Marinade along with the hot sauce and garlic sauce.....the full kebab shop experience (minus the five pints of larger!) I also knocked up this red cabbage slaw (a must) along with a cucumber yoghurt sauce. It was so delicious and really easy to pull together.

I don't bother dicing the chicken up and threading onto skewers (you can do if you want), I just marinade a whole chicken thigh with the bone removed (leaving the skin on) and then cook it under the grill in the oven. Removing the bone is a tiny faff, but it does allow the marinade to penetrate the meat better. If you happen to have the bbq going, then that's the best way to cook, but this method is so easy. 

Like any marinade, the longer you leave it the better. I did actually leave these overnight, which takes a little organisation, but the following day you will be in for a real treat.

Ingredients for Chicken Kebab
Serves 3/4

For the chicken
6 x Chicken thighs (Skin on, bone removed)
1 x jar The Kebab Club Chicken Shish Marinade

For the yoghurt sauce
½ cucumber, grated and then squeezed of excess liquid
1 clove garlic, finely grated
200g Greek yoghurt
Fresh parsley, finely chopped
Pinch of salt

For the red cabbage slaw
¼ red cabbage, sliced as thinly as possible
Large pinch of salt
Large pinch of sumac (optional)
½ red onion
Juice of half a lemon
3 tablespoons extra virgin olive oil
Fresh parsley, chopped

Extra bits
1 x jar The Kebab Club Hot Turkish Chili Sauce (I prefer the hot one! Mild is also available)
1 x jar The Kebab Club Turkish Garlic Sauce
1 x jar Guindilla Piparras Peppers
Pitta breads

1. Remove the bones from 6 chicken thighs (or buy skinless, boneless) and evenly smooth the marinade over the thighs. I find it easier using my hands for this job to ensure an even coating. The jar will marinade 6 medium sized thighs. Leave to marinade for at least 4 hours, but best overnight.

2. When you are ready to cook, pre-heat the grill of your oven to medium hot. If you don't have a grill, you can simply roast them in a hot oven.

3. To make the slaw, slice the red cabbage as thinly as possible and place in a bowl. Sprinkle over the salt and sumac and leave it for around 5 minutes, the salt starts to gently soften the cabbage. Now, mix in the red onion, parsley, lemon juice and olive oil. Set to one side.

4. For the yoghurt sauce, grate the cucumber into a bowl then squeeze out the liquid using your hands (discard this liquid). Mix in the yoghurt, grated garlic, parsley and salt.

5. Place the chicken thighs skin-side up on a roasting tray and place in the centre of the oven. Grill for around 5-6 minutes then turn and grill for another 3-4 minutes, until the thighs are lightly charred and cooked through.

6. Meanwhile, toast the pitta bread and when the chicken is cooked, carve them into 4 to 5 pieces and load them up with the yoghurt sauce, red cabbage slaw then drizzle over some hot sauce and garlic sauce. 

YUM! Foodies, let us know if you cook this at home, tag us @somerset.foodie or leave a review below. Ben 

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