Marinated chicken wing kebabs with skewered tomatoes

Marinated chicken wing kebabs with skewered tomatoes

By
From
New Middle Eastern Food
Makes
6
Photographer
Mark Roper

Marinated chicken wings are irresistible whether grilled on the barbecue or baked in the oven to sticky golden goodness. And we love the Persian way of spearing them onto skewers, instead of just scattering them randomly over the flames. The yoghurt in this marinade helps to tenderise the meat, and it adds a faint but delectable tang. It’s best to grill the tomatoes separately, rather than spearing them with the wings, as they cook at different rates and the tomatoes are easier to handle if they can maintain some shape.

If you don’t feel like firing up the barbecue, the chicken wings can also be baked at 180ºc for about 20 minutes, in which case you should add the tomatoes halfway through the cooking time.

Ingredients

Quantity Ingredient
12 free-range chicken wings, tips removed
1 garlic clove, crushed with 1 teaspoon sea salt
3 tablespoons olive oil
120g thick natural yoghurt
2 tablespoons Saffron chelow
1 lime, juiced
1/2 orange, grated zest
1/2 teaspoon freshly ground black pepper
6 small vine-ripened tomatoes
splash pomegranate molasses
1 teaspoon chopped thyme leaves
rice, lemon wedges, fresh herbs, and flatbread, to serve

Method

  1. Cut the chicken wings in half through the joint and put them in a shallow dish.
  2. In a bowl, combine the garlic paste, 1 tablespoon of the oil, the yoghurt, saffron liquid, lime juice, orange zest and pepper, and mix well. Pour the marinade onto the chicken wings and turn them around in it so they are evenly coated. Cover and refrigerate overnight, or for at least 6 hours. Allow to come to room temperature before cooking.
  3. When ready to cook, preheat your barbecue or griller to high. Thread the wing pieces onto metal skewers (any width will do here), and grill, turning so they colour evenly. As they begin to colour, move them away from the direct heat to prevent them from burning. They will take 15–20 minutes to cook through.
  4. Halfway through the cooking time, thread the tomatoes onto a skewer. Whisk the remaining oil with the pomegranate molasses and thyme and baste the tomatoes as they cook, turning them continuously so they char evenly.
  5. Pile all the skewers onto a warm platter and serve straight away, with rice, lemon wedges, herbs and flatbread.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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