FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Chicken Shish Kebab with Charred and Pickled Broccoli and Harrissa Mayo
Chicken Shish Kebab with Charred and Pickled Broccoli and Harrissa Mayo
Middle Eastern
Main
1.5 hours
Chicken
Medium
Serves
4

Punchy, bold flavours make this kebab one of the all-time Le Bab favourites. We highly recommend Belazu Rose Harrissa - the only sauce we ever purchase rather than make ourselves, it's absolutely amazing! You'll always want it to hand after you've tried it once.

Recipe courtesy of
Ingredients
  • 1.2kg chicken thigh, skinned, boned and diced into 5cm pieces (reserve the skin)
  • 2g cayenne pepper
  • 2g ground cinnamon
  • 1g ground clove
  • 4g ground coriander
  • 9g ground cumin
  • 1g ground nutmeg
  • 7g ground black pepper
  • 1g star anise, crushed to a powder
  • 1g tumeric
  • 500g tenderstem or sprouting broccoli
  • 250ml white wine vinegar
  • 25g caster sugar
  • 100g mayonnaise, ideally homemade
  • 15g rose harrissa paste, preferably Belazu
  • 5g garlic powder
  • Vegetable oil, preferably rapeseed
  • 4 flatbreads, homemade or bought
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. Put aside 5g of black pepper and combine all the other spices in a bowl. Add the chicken dice and mix thoroughly. Slide the spiced pieces securely onto skewers and put aside.
  2. Place the chicken skin in a saucepan and cover with water. Bring to the boil and simmer for 30 minutes. Drain and spread out on a baking tray lined with baking parchment. Dehydrate in an oven at 120C for 30 minutes.
  3. Stir the harissa into the mayonnaise (n.b. shop-bought harrissas vary greatly, so do taste and adjust the quantity to your preference).
  4. Trim the broccoli stems of their woody bases. Lightly char them on a hot barbeque grill or griddle pan, turning often. Bring the vinegar and sugar to the boil in a pan and dissolve the sugar. Pour the hot liquid over the charred broccoli so the broccoli is covered and allow to steep for at least 15 minutes.
  5. Heat the oil to 180C and fry the pieces of dehydrated chicken skin for 3-4 minutes until crispy and crunch. Drain well and season immediately with the garlic powder, remaining black pepper and salt.
  6. Season the chicken skewers and cook on a barbeque until cooked through but still juicy. Don't be scared to allow the chicken to char a little.
  7. Warm up the flatbreads and divide the chicken pieces equally between them. Drain the broccoli spears and place on top of the chicken. Squeeze over some harrissa mayo and finish with pieces of cripsy chicken skin.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Arabica
Baba Ganoush
Middle Eastern
Sharing plate
1.5 hours
Vegetables/vegetarian
Easy
Arabica
Spiced Red Snapper with Chermoula
Middle Eastern
Main
Over 2 hours
Fish
Easy
Arabica
Courgette and Cheese Man’ousheh
Middle Eastern
Starter
Over 2 hours
Vegetables/vegetarian
Medium