Chicken Kebab's Sw Style

SW Chicken Kebabs

Do you miss a cheeky little chicken kebab on a friday or saturday night well look no further i have a lovely Syn free yes that;s right Syn free recipe for our Sw chicken kebab's that will cure your cheeky craving on any weekend.

(I appreciate that there is various other recipes out there for  slimming world chicken kebab's this however is my choice of mix to use to make our version)

What Do You need.

please beware your chicken mix will need at least 30 minutes marinating time before preparing your stand up kebab ready to cook in the oven.

4 large chicken breasts

2 Onions 

400g Tesco Greek Style Natural Yogurt 0% Fat Free

1 Full Fresh Red Pepper

2 Tsp Of Garlic Granules

2 Tsp Cumin Powder

2 Tsp Paprika

2 Tsp Cayenne Powder

1 Tsp of black pepper

2 Tsp of Crushed Chilli'

Frylight

Pack of wooden Kebab Skewers 

( you will use approximately 8 in total)

Important information Oven Prep:

Open your oven and remove all your oven tray's apart from one and place that to the bottom of your oven. This is so that when you create your standing up kebab you have enough room for it to fit into you oven.

Let's Get Started

Take your chicken Breasts and cut your chicken into long slices (Make sure your chicken pieces are thick enough to go onto your skewers) and place into a bowl for later.

Take Your Red Pepper and remove the inside of your pepper and Remove the seed's with a knife.

(If you touch the seed whilst removing them please make sure you wash your hand's after just to be safe. This is just a safety precaution in-case you accidentally touch your face or eye's and cause them to sting)

With the remaining Pepper cut this long way's the same as your chicken making sure they are thick enough to go to thread on to your skewers. Place these to the side.

Take a bowl and pour in your greek yogurt and then add in all the spices and mix very well to spread all the spices well.

When your yogurt spice mix is well blended take your chicken and pepper and place it into the mix and start to fold these into your mix. Making sure the chicken and pepper's are well covered.

Cover the bowl with cling film and place in your fridge for 30 to 40 minutes to allow the mix soak into your chicken and peppers. 

 5 to 10 minutes before  the mix is due to come out of the fridge prepare your cooking tray and place your oven on to 200 c to heat.

Take an oven tray that has sides (This is important to help keep your kebab upright)

Spray your tray with fry light.

Then take your two onion's and remove the brown skin and cut the end's to make it flat on each side of both onion's.

Place the onion's on your tray (flat side down) and take two of your wooden skewer's and push the first skewer's through the first onion and through the second.

Do the same with the second skewer so that both skewers and through your onion's like this.

This may take a few tries depending on how strong your onions are to get the skewers through but i find this helps Stabilise your kebab's whilst cooking.

Now take four more skewer's and place them into the onions so they are standing upright.

Like below.

Take your chicken mix from the fridge.

Now it's time to get messy.

Remove the clingfilm from your bowl and take your first piece of chicken and start to thread it on to one of the standing up skewers. 

Next take a long pepper from your mix and thread that on to of your piece of chicken.

Continue to do this until all of your chicken and pepper mix is on your skewer's.

You maybe left with some excess sauce in your bowl after threading all of your coated chicken and peppers. 

Take a spoon and pour this over the onions on the bottom of your kebab.

This will soak into the onions and infuse the flavour into the onions as well.

Now this is the important bit to keep your kebab's upright.

Take Two more wooden skewers and snap then into two in the centre to make 4 pieces in total and then take two of your piece of skewer's and push them into the onion at the front of your tray (see picture below)and place the edge of your skewers on the edge of tray like the picture below. 

Take the other two pieces and do the same at the back of the onion's and lean the edges onto the edge of your oven tray like the picture below.
This is important as it will stabilise your kebab to help it staying upright whilst cooking as your onion will begin to soften through the cooking process and without the extra skewers it may tip over.

Open your heated oven door and now carefully lift your tray (holding on to the top of your kebab so your can steady it ) and place it into your oven.

If you find your kebab struggles to stay upright through the cooking process you can lay it on to it's side and rotate through the cooking process to cook all sides.

I have never personally had to do it this way but it should work just as well.

Cook your kebab for 30 minutes and then give it a good spray all the way round with fry light.
If you notice there is some juice in the bottom of your tray don't worry this will disintegrate in the cooking process.
However you can remove some of the liquid if you feel it is affecting the cooking process but i have never had to.

close your oven door and then cook for another 40 minutes or until it is browned to your liking whichever comes first.

Remove the kebab carefully from your oven.
I usually find having a tea towel in hand and hold the kebab skewers from the top with the towel whilst using your other hand with a oven glove to remove the tray works fine and stops the kebab tipping  over but do whatever is safest for you as you don't want to burn yourself.

Your kebab is now ready. cut your chicken from the skewers and then slice up your cooked onion that was on the bottom and serve with whatever side you like.

I find this is delicious with a weight watcher wrap (a healthy extra choice or 6 syn's) and some salad for a cheeky Fake away on a Friday night.

We hope you enjoyed this recipe and if you did please let us know in the comment's below.

thank you Reidy1982 and Wolfie77