Oven-Baked Chettinad Style Spiced Chicken Skewers
with Pitta Breads and Roasted Vegetables
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
- Spelt (wheat)
- Wheat
- Cereals containing gluten
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken skewers and veg in the oven, then all you need to do is pickle the onion. You're set for a fabulous dinner!
Ingredients
4 unit(s)
Bamboo Skewers
1 unit(s)
Garlic Clove
4 unit(s)
British Chicken Thighs
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
25 grams
Chettinad Style Paste
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Lemon
1 unit(s)
Red Onion
4 unit(s)
Pitta Bread
(Contains: Cereals containing gluten, Wheat May contain traces of: Spelt (wheat), Wheat, Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning. Peel and grate the garlic (or use a garlic press).
Cut the chicken thighs into 2cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Pop the chicken pieces into a medium bowl.
In another bowl, combine the yoghurt, chettinad paste. Season with salt and pepper and mix well.
Spoon half of the chettinad yoghurt into the bowl with the chicken. Set the remaining sauce aside, this will be your drizzle later. TIP: Make sure the spoon you use for the chicken doesn't touch the sauce you've set aside!
Add the garlic to the chicken bowl and drizzle in some oil. Mix to completely coat in the marinade. Set aside for later.
Trim the courgette and slice into 1cm thick rounds.
Halve the lemon. Halve, peel and slice half the the red onion as thinly as you can.
Cut the remaining half into roughly 3cm wedges.
Pop the sliced red onion into a small bowl and add in a good squeeze of lemon.
Add the sugar for the pickle (see pantry for amount) and a pinch of salt.
Mix together and set aside to pickle.
Pop the veg onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. TIP: Use two baking trays if needed.
When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins. Turn halfway through.
Meanwhile, thread the chicken pieces onto the skewers (2 per person) and space them out equally on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Bake on the middle shelf until cooked through, 12-16 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When everything's nearly ready, pop the pittas in the oven to warm through, 2-3 mins.
Add a good squeeze of lemon to the remaining spiced yoghurt. Season with salt and pepper and mix well.
When everything's ready, share the skewers and roasted veg between serving plates.
Carefully slice a small sliver off the top of each pitta to create an opening, then gently insert a knife or a spoon to open up the pocket. These are your pitta pockets! TIP: If you prefer, keep them whole and serve on the side for dipping and scooping up.
Toss the rocket through the pickled onions and serve alongside.
Drizzle the yoghurt sauce over the skewers to finish.
Build your chicken pitta pockets with the toppings you like best and tuck in!
