World Grill Chicken Kebabs£7.00
(From 4 Reviews)
World Grill Chicken Kebabs
£7.00(From 4 Reviews)
Description
Now available for delivery & collection online:
4 fresh handmade chicken kebabs ready to cook, Ideal for oven, grill, griddle, wok, pan and perfect for the BBQ.
Choose from;
Ginger Lemon & Chilli. (Orange brown marinade with a fresh spicy flavour with pieces of red pepper, black pepper and parsley. With a subtle flavour of ginger, lemon and chilli coming through.)
Smokey BBQ.(Dark red colour, Smokey char-grilled flavour.)
Jamaican Jerk.(Using the finest red peppers, gives this red marinade a hot flavour with a gentle kick.)
Greek Passion.(The oregano, thyme and garlic provide this light red marinade with the distinct Greek gyros taste.)
Indian Mystery.(A yellow marinade with a mild curry flavour with a hint of coconut.)
African Sunshine.(Red oil marinade with a hint of savoury, paprika, rooibos tea and basil. Tangy with a sweet undertone, flavoured with onion, fennel seed and a pinch of cinnamon.)
Recipes
Chicken Kebab Plate with Tzatziki & Salad
Enjoy premade grilled chicken kebabs as the star of a complete plate, complemented by creamy tzatziki, a refreshing tomato-cucumber salad, and warm pita or rice—perfect for a wholesome family supper.
Ingredients:
For the Salad
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1 large cucumber, diced
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2 medium tomatoes, diced
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½ small red onion, finely chopped
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2 tbsp extra-virgin olive oil
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1 tbsp lemon juice
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Salt & pepper, to taste
For the Tzatziki
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½ cup plain yogurt (Greek or regular)
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½ cucumber, grated and excess water squeezed out
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1 clove garlic, minced
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1 tsp lemon juice
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Pinch of salt
For Serving
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4 premade grilled chicken kebabs
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4 pita breads or 2 cups cooked rice
Instructions:
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Prep the Salad: In a bowl, combine cucumber, tomatoes, red onion, olive oil, lemon juice, salt, and pepper. Set aside to let flavors meld.
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Make the Tzatziki: In another bowl, stir together yogurt, grated cucumber, garlic, lemon juice, and salt. Refrigerate until ready to serve for best chill and consistency.
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Reheat Kebabs: Warm the premade kebabs in a preheated oven at 180 °C (350 °F) for about 10 minutes or until heated through; alternatively, reheat gently on a grill pan.
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Warm Pitas/Rice: If using pita, wrap in foil and warm in the oven for 5 minutes. If using rice, reheat on the stovetop or microwave.
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Assemble Plate: On each plate, place a kebab (or slide chicken off skewers), adding pita or rice, a side of salad, and a dollop of tzatziki.
Seasoning & Serving:
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Seasoning tip: Add a sprinkle of dried oregano or a drizzle of olive oil over the kebabs before serving for extra flavor.
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Serving method: Let everyone assemble their plates—kabob with pita or rice, bright salad, and tzatziki for dipping or drizzling.
Link to source!
https://www.allrecipes.com/quick-and-easy-kebabs-11785775?utm_source=
Cooking
Preparation is everything
Working out how much meat you need is key. A sausage or a burger and a chicken kebab & minted lamb chop per person is always good starting point. If you do over-cater the leftovers make for an easy mid-week meal. Burgers don’t tend to keep very well after they've been cooked, but chicken, steak, & sausage .
Sausages and skewers are a great idea if you’re catering for kids.
Marinate that meat
We will do this for you but inject some instant flavour into your cuts by marinating them. Marinating overnight is the best way to ensure the flavours permeate the meat.
Or keep things super simple and add some of our ready marinated options into your box. We have a variety of meats that come pre-marinated, like our Kentucky bourbon ribs, BBQ Chicken, Chinese pork steaks or choose from our selection of marinated kebabs.
Don’t forget to shake off any excess marinade before the meat hits the grill, especially if it contains oil. If it’s too saucy the meat is more likely to burn or flare causing that bitter smoky flavour.
Cook your meat from room temperature.
Don’t forget to bloom the meat.
Meat shouldn't be cooked from cold! Let it warm up a bit. Remove any packaging and wait for at least 15-20 minutes before cooking to bring the meat to room temperature. This ensures consistency when cooking.
Taking the raw meat out of the fridge at least 20 minutes before barbecuing gives it long enough to lose its chill and get down to room temperature. If the meat is too cold when it hits the grill there’s a danger it could burn on the outside before it’s cooked through to the middle. This is especially important with chicken, and pork for obvious reasons. It’s still important to do this with beef burgers and steaks to ensure your meat is as rare or well done as you like it.
Rest the meat.
Once the meat is cooked to your liking it’s a good idea to rest it for a few minutes. This allows it to reabsorb its juices and become more tender. We like to rest our meat on a warmed, foil covered tray on the top rack of the BBQ, away from direct heat. The bigger the cut, the longer you rest it.
Have your kitchen pans prepared as back-up.
And finally, be prepared for the weather to turn on you. With British temperatures temperamental to say the least, have your griddle pans and oven prepped to finish off any items that get caught in a sudden downpour.
Reviews
Loads of chicken on each stick, went down really well at BBQ. pam lendrum
Not eaten yet but so far, happy with the quality of the meat, looks amazing, will use again. Kay Wyatt
Ordered more, loads of chicken per skewer. pam lendrum
Great taste, well loaded skewers. pam lendrum
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World Grill Chicken Kebabs£7.00
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