Chicken Shish Kebab with Charred and Pickled Broccoli and Harrissa Mayo by Le Bab

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Chicken Shish Kebab with Charred and Pickled Broccoli and Harrissa Mayo

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Chicken Shish Kebab with Charred and Pickled Broccoli and Harrissa Mayo

Middle Eastern

Main

1.5 hours

Chicken

Medium

Serves

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

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Method

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.
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.
Stir the harissa into the mayonnaise (n.b. shop-bought harrissas vary greatly, so do taste and adjust the quantity to your preference).
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.
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.
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.
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.