Middle Eastern Cooking: Beef & Chicken Kebab


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Super easy, even kids could make it. This recipe is for the days you just don’t have too much time to spend in the kitchen and yet want a filling nutritious meal. It barely takes any time to prepare, just pop it all in the oven, and you’ve got a great feast for the whole family. If you’re not into Middle Eastern spices, just change it up with different condiments and grill the meats the same way for variety. Ready? Let’s go!

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Ingredients:

  • Chicken breast
  • Angus beef cubes
  • Red & yellow capsicums
  • White onion
  • Garlic powder
  • Dukkah
  • Sumac
  • Salt
  • Bamboo skewers

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First, marinate the beef with some dukkah, salt and garlic powder.

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Then do the same with the chicken, this time adding the sumac as well for added flavour. If you like the meat more spicy, feel free to toss in some chilli powder as well, for more oomph!

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Then chop up the capsicums (I use red and yellow because they’re a lot sweeter than green ones) and white onion.

Quick tip: To reduce tearing when slicing onions, refrigerate them first and slice them under a vent.

Then comes the fun part! Putting together the delectable skewers. You can get really creative with this in terms of the proportions of meat and veggie you like on them. Sean is a huge carnivore so i’ve gone with a higher meat to vegetable ratio. But you do you  (:

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Next, oil a baking tray and place the skewers on it like so. Then give the skewers a final mist with some olive oil or add some garlic butter over it for more flavour. If you’re more health conscious, you can skip this step.

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After that, pop them into an oven preheated at 200C for about 15-20 minutes. Midway through the cooking process, you want to flip the skewers so they cook evenly.

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And… they’re done! You’ll get the most juicy, tender bits of chicken on the skewer, and the beef should be medium rare. If you like your beef more cooked, leave it on a little longer.

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I served ours with some freshly-baked pita bread from Pita Bakery in Arab Street which also makes fantastic hummus. We served it with baba ghanoush (eggplant dip) and plain hummus (chickpea and tahini dip) and you have a Middle Eastern feast!

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It’s all lean meats and healthy fats from the dips, while also incorporating some colourful vegetables. This is great for the family and I prepared this in 45 minutes. To heat the pita bread, just wrap it in kitchen foil and pop it into the oven to warm it till soft.

I hope this works as well for you as it did for us. And do share any tips you have with me too! x

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