Hayden Quinn

BBQ · Lunch

26 March 2018

Chicken Kebab Box

Created with Lilydale Free Range Chicken

All the flavours of your favourite kebab in a box: spiced chicken, golden sweet potato and cous cous. Fresh, filling and fun to share.

Serves
4
Prep
15 mins
Cook
40 mins
Total
55 mins
Difficulty
Capable Cooks
Oven
180°C fan-forced
Jump to recipe
Chicken Kebab Box, recipe by Hayden Quinn

Ingredients

Method

  1. Preheat the oven to 180°C fan-forced. Toss sweet potato in a little olive oil and a good helping of sea salt. Once oven is to temperature place on oven tray and roast for 40–45 minutes or until sweet potato is golden and caramelised.
  2. In a large bowl coat the chicken thigh with oil and spice mix ensuring there is an even coating. Cover and refrigerate until cooking.
  3. Heat a griddle pan or barbecue to a high heat. Add a little oil to the chicken and rub all over to ensure even coating. Place chicken on griddle or barbecue and cook turning for 10–12 minutes or until cooked through.
  4. Prepare the cous cous by combining cous cous, herbs, lemon zest, olive oil and sea salt to taste.
  5. Bring together your lunch pack with each of the different elements, sweet potato, chicken, cous cous, hummus and serve with cucumber, yoghurt, olives, lemon wedge and olive oil.

Notes

There are some great spice mixes out there, try Hoyts Moroccan Spice Mix or Herbies Ras El Hanout – or even better, make your own! Think of cumin, coriander, paprika, chilli, black lime!

You can cook the chicken right away once you have added the spices, or you can allow to marinade for a couple of hours or overnight.

You’ll find ras el hanout at Middle Eastern food shops and spice shops.

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