I was asked to participate in a local TV show which involved trying (and in my case re-creating) typical takeout foods. Say yes, regret later.
The programme consists of judging local takeaway eateries and then a guest chef re-creates a healthier alternative. Each week has a different theme and a different guest chef; I was hoping for pizza but alas I got kebab week. Nonetheless I was up for the challenge and did my own take on a kebab by doing a chicken edit with homemade oven-baked potato wedges + yoghurt sauce.
Join me in making this re-creation and follow these easy steps:
MARINATING THE CHICKEN.
Usually I don’t really measure my ingredients when doing a recipe for the first time, I like to experiment freely and then re-work the measurements after. But this one worked so well, I want to guide you through everything I used. Feel free to add more (or less) of any of the ingredients as you prefer.
3 Large chicken breasts, sliced lengthways*
1/4 Cup olive oil
3-4 Tbsp smoked paprika
3-4 Tbsp bbq seasoning
1/4 Tsp Cayenne or chilli powder
3-4 Tbsp Garlic Powder
2-3 Tbsp italian herb seasoning
salt to taste
Toss it all in a bowl, rub all the herbs and spices into the chicken breasts – use your hands and get messy. Then, set aside and leave marinating while you prepare potato wedges.
Tip: marinating in advance gives the chicken more flavour. You can also use chicken thighs for a more authentic chicken kebab flavour as thighs tend to have a higher fat content and will add a bit more flavour to the skewers.
LETS MAKE POTATO WEDGES.
First, turn oven on and set to 170-180 degrees C then get these ingredients:
1 Jar of cooked potatoes (400g drained)
2 Tbsp garlic granules
1 tbsp italian seasoning
Drizzle of olive oil
salt to taste
Slice potatoes into wedges, and marinate them with your remaining ingredients – again use your hands (its the best way). Line a baking tray with greaseproof baking paper and lay your wedges onto them without any overlapping. Set aside.
Tip: Did you know that cooked potatoes sold in jars have better calorie and carb content than normal cooked potato? Don’t believe us? Check it out for yourself! The brand that we used here, in comparison to normal cooked potatoes was HALF the carbs per 200g. HELLO POTATO PARTY.
PREPARE THE CHICKEN KEBABS.
Grab some skewers, I used metal ones but the wooden ones will be fine just make sure you soak them in water beforehand so that they don’t burn in the oven. Then ‘needle’ the skewer through each piece of breast and place over a deep dish like so:
Place the wedges on a higher tray of the oven and chicken on a lower tray as you don’t want your chicken to burn before it cooks. Cook in the oven for approximately 40 minutes. However, halfway through you will need to swap chicken to a higher level – when you do this pour the juices that have fallen into the tray over the chicken. If there isn’t much there, then pour a drizzle of olive oil and place back into oven, on a higher tray.
Note: the chicken might create some smoke so be wary of this when you open the oven (especially if the smoke detector is right above it like mine – oops).
DONT FORGET THE SAUCE
While the chicken and wedges are cooking, prepare the sauce:
100g Non-fat greek yoghurt or queso batido desnatado
Drizzle olive oil
1 Tbsp agave nectar (or honey)
1 Tbsp garlic granules
1 Tbsp italian herbs
1 Tsp cider vinegar or lemon
salt to taste
Whisk it all together until combined and done. Set aside.
TIME TO EAT.
Once chicken and wedges are ready, remove from oven.
With a tea towel grab the end of the skewer and using a serated knife – slice chicken downwards. Transfer onto plate, add potato wedges, yoghurt sauce and side salad. Or for the TV show I made them into wraps – delicious any way you prefer it!
Hope you enjoy this recipe, or if you watched me on the show… hope you enjoyed my awkwardness – at least the mask covered the one spot that decided to make an appearance the day before.
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You can watch the show here.