After a week that was a total washout… I had flu and apart from topping up on fluids was banned from the kitchen.
Back in the kitchen last night and made this. I got the recipe from Cranble.com and thought it was a great low carb recipe, apart from the fact that it reminded me of my Uni days. After a night at the Union bar we always ended up at a kebab shop. I hated the lamb kebab and always had a chicken one.
I know that it has a lot of yogurt in the marinade but once the chicken is spiked most of it stays in the bowl.
8-12 chicken thighs
300 ml/1 1/4 cups Greek yogurt
1 tsp cumin
1 tsp sweet or smoked paprika
1/2-1 tsp cayenne pepper according to taste
1/2-1 tsp dried chilli flakes according to taste
1 clove garlic crushed or grated
1 tsp turmeric
4 tbsp extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 180c/350f
Mix the yogurt, all the spices, lemon juice, olive oil, salt and black pepper.
Tenderise/flatten the chicken thighs and place in the marinade then in the fridge for an hour at least
Cut the top and bottom off the peeled onion so it stands without a wobble
Take a wooden skewer and push it through the centre of the onion from top to bottom so it stands in the pan with a spike going upwards. I had to stabilise mine with a couple of extra skewers.
Push the marinated chicken thighs onto the skewer and push down onto the onion base
Bake in preheated oven for 90 minutes until the chicken is cooked. You could check it a probe to ensure chicken is done.
Remove from the oven and slice down the cross section of the chicken
Serve hot in some LCHF/Keto wraps with herby spinach salad or salad of your choice and cauliflower hummus.