Marmalade-glazed chicken kebabs with shaved fennel salad and olive salsa
In this mammoth kebab, chicken thighs are marinated and threaded onto two skewers then cooked on the grill until tender and lightly charred. They are finished with a sweet and spicy glaze made with marmalade and chilli, then served with a shaved fennel salad, handmade flatbreads and a fragrant salsa made with Fragata olives filled with jalapeño.
Ingredients
Metric
Imperial
Chicken kebab marinade
- 5 boneless, skinless chicken thighs
- 3 garlic cloves, roughly chopped
- 3 chillies, stems removed, roughly chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 handful of fresh coriander
- salt and pepper, to taste
Flatbreads
- 1 1/2 tsp quick yeast
- 3/4 tsp cane sugar
- 360ml of warm water
- 4 tsp olive oil
- 600g of strong bread flour
- 1 pinch of table salt
Sweet and spicy glaze
- 100g of Seville orange marmalade
- 2 red chillies, seeds and stems removed
- 2 tbsp of light soy sauce
- 1 tsp smoked paprika
- 100g of muscovado sugar
- 1 lemon, juiced
- salt and pepper, to taste
Shaved fennel salad
- 1 large fennel bulb, shaved on a mandolin or very thinly sliced with a sharp knife
- 1 lemon, juiced
- 2 tbsp of olive oil
- 1 tsp Dijon mustard
- 1/2 bunch of dill, finely chopped
- salt and pepper, to taste
Jalapeño-stuffed olive salsa
- 100g of jalapeño-stuffed green olives, roughly chopped
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 red chillies, stems and seeds removed then finely chopped
- 1 tbsp of red wine vinegar
- 1 handful of fresh parsley, finely chopped
- 100ml of olive oil
- salt and pepper, to taste
Garnish
- 1 handful of fresh coriander, leaves picked
Equipment
- Metal skewers
Method
Begin four hours ahead of serving by adding all of the ingredients for the marinade – except for the chicken – to a food processor and blitzing until smooth
- 3 garlic cloves, roughly chopped
- 3 chillies, stems removed, roughly chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 handful of fresh coriander
- salt and pepper, to taste
Take the chicken thighs and remove any excess fat, then cut them into 7 cm pieces, and add them to a bowl along with the marinade
- 5 boneless, skinless chicken thighs
Cover with cling film and leave in the fridge for 4 hours to marinate
Next, two hours ahead of serving, prepare the flatbread dough. Whisk together the yeast, sugar and warm water in a large bowl, then drizzle in the olive oil
- 1 1/2 tsp quick yeast
- 3/4 tsp cane sugar
- 360ml of warm water
- 4 tsp olive oil
Whisk in the salt, then the flour, and mix until it forms a shaggy dough
- 1 pinch of table salt
- 600g of strong bread flour
Tip out onto a lightly floured surface, then knead for 5–10 minutes, or until you have a smooth dough
Transfer to a clean bowl and cover tightly. Leave in a warm place to rise until doubled in size, about 1 hour
Meanwhile, prepare the marmalade glaze. Add the marmalade and chillies to a food processor and blitz until the chilli has broken down
- 100g of Seville orange marmalade
- 2 red chillies, seeds and stems removed
Bring the marmalade mixture to a simmer along with the soy sauce, paprika, sugar and lemon juice and cook until it reaches a jammy consistency, but is still loose enough to brush over the chicken. If it becomes too thick, simply loosen with a little water if needed, then set aside
- 2 tbsp of light soy sauce
- 1 tsp smoked paprika
- 100g of muscovado sugar
- 1 lemon, juiced
- salt and pepper, to taste
Once the flatbread dough has doubled in size, divide it into four equal portions. Shape the dough into balls, then leave to rest under a damp tea towel until needed. If the dough relaxes too much and the balls lose their shape, just reshape them
Next, make the shaved fennel salad. Whisk together the lemon juice, olive oil and mustard. Pour this over the fennel, then mix in the chopped dill and season with salt and pepper
- 1 large fennel bulb, shaved on a mandolin or very thinly sliced with a sharp knife
- 1 lemon, juiced
- 2 tbsp of olive oil
- 1 tsp Dijon mustard
- 1/2 bunch of dill, finely chopped
- salt and pepper, to taste
For the jalapeño-stuffed olive salsa, mix together the olives, onion, bell pepper and chillies, then stir through the red wine vinegar, chopped parsley and olive oil. Taste and season with salt and pepper
- 100g of jalapeño-stuffed green olives, roughly chopped
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 red chillies, stems and seeds removed then finely chopped
- 1 tbsp of red wine vinegar
- 1 handful of fresh parsley, finely chopped
- 100ml of olive oil
- salt and pepper, to taste
Take each of the doughballs and lightly dust them with flour. Heat a dry pan over a medium heat, while rolling out the flatbreads using a rolling pin
Cook each flatbread in the pan for a couple of minutes on either side. Once the flatbread is fully cooked, remove it from the pan and wrap in a clean kitchen towel while you cook the remaining flatbreads
Take the chicken cubes out of the marinade and thread them onto two kebab sticks, so that you have a thick kebab
Preheat a grill over medium-high heat then rub with vegetable oil
Grill the chicken kebabs for around 30 minutes, turning every couple of minutes, until golden brown and cooked through (74°C at the thickest part of the kebab). The yoghurt can sometimes make the chicken stick to the grill, so if needed use a metal spatula to release them from the grill
Once the chicken is almost cooked through, turn the heat down slightly or move to a cooler area of the barbecue, and brush the marmalade all over the kebab
Place the kebab back onto the grill and cook for another few minutes
Once the marmalade glaze has caramelised slightly, remove the kebab from the barbecue and let it rest for a couple of minutes before slicing
To serve, top the flatbreads with the shaved fennel salad, sliced chicken and jalapeño salsa
Take a tablespoon of the marmalade glaze and mix it with a touch of water, then drizzle it over the flatbreads for an extra touch of spicy sweetness, and garnish with fresh coriander
- 1 handful of fresh coriander, leaves picked
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