WOOD FIRED CHICKEN KEBAB

This is one of the best cooking ways to enjoy truly outstanding gorgeous flavoured meats, due to high winds I decided to experimented with mainly a wood fire and a few charcoals in the established wood fire pit this time, the wind was really high and we being true Brits were not going to let the rain and wind stop our planned family fire pit cookout day!  I've learnt in the past our large pit struggles with such winds so thought the coals would retain some heat for in directly cooking, worked a treat.

Marinating time 24 hrs / Cooking time 30 minutes 

Ingredients 

(serves 10)

Marinating Ingredients 

16 chicken thighs cut in half

100ml olive oil

4 tbsp full fat yogurt

8 cloves garlic finely chopped

1/2 tsp turmeric

4 tbsp fresh oregano 

1 tsp Himalayan sea salt 

1 tsp black pepper

Flat Breads

500g 00 Capatuo pasta flour

15g yeast

10g Himalayan sea salt 

50g olive oil

320g water

Kebab Stuffing

Homemade hot chilli sauce

Homemade tzaziki sauce

Homemade olive oil mayonnaise 

(recipes below)

 Iceberg lettuce finely sliced

Red and white cabbage slaw

Red onion sliced

Kebab pickled chilli's

Place all the marinating ingredients in a large bowl or zip lock food bag massage all the marinade over the meat.  Leave to infuse in the fridge for 24 hrs. 

Next make the dough for the flat breads, place all the ingredients in a large bowl and combine until you have a dough ball, knead for seven minutes until the dough has a spring back when touched, leave to prove covered in a bowl for about an hour.  You can use this dough immediately but it has a even better texture if left to prove.  Divide the dough in to eight balls, roll out to around the thickness of a pound coin, cook on your fire pit or heat a cast iron skillet hot and cook for approx one minute each side, wrap in a tea towel to keep warm.

Fire up your pit, grill or oven, skewer the chicken and your ready to cook.  I like to have  couple of bricks eithe side of the fire pit so that I can control the cooking temperature by raising the kebab up away from the direct heat, cooking slower gives you a juicy succulent meat with that all important char.  Turn the kebab every five minutes, until cooked all the way through around thirty minutes.  Leave to rest while you cook the flat breads.

Served stuffed in to a warm flatbread with all the accompaniments to your likin.

Homemade Tzaziki Sauce

1/2 cuecumber peeled de seeded

1/4 iceberg lettuce

1 clove garlic

4 tbsp homemade mayonnaise 

1 small bunch fresh mint leaves chopped

In a blender blitz the cuecumber, garlic and iceberg lettuce until smooth, pour in to a mixing bowl and mix with the mayonnaise and mint leaves, pour in to a ball mason and keep in the fridge for up to one week.

Homemade Mayonnaise 

1 egg yolk

1 tsp apple cider vinegar

200-300ml extra virgin olive oil

1 tsp Dijon mustard

1 pinch Himalayan sea salt 

1 pinch black pepper

Place the egg yolk and apple cider vinegar in a large deep jug, start to drizzle the olive oil in very very slowly, whisking all the time, once you see the yolk and oil emulsify you can add the oil in much quicker, stop adding the olive oil when you have ribbons, whisk in the mustard, salt and pepper, this will keep,in the fridge for a week in a ball mason jar.

Hot Chilli Sauce

6 fresh tomatoes

1 tbsp tomato purée

1 fresh hot chilli

1/2 small onion

1 clove garlic

1/2 tsp sumac 

1 tbsp red wine vinegar

1 pinch Himalayan sea salt 

1 pinch black pepper

Place all the ingredients in a food processor and blitz together, that's it.  Keep in a ball mason jar in the fridge for up to one week.