ALDI’S New Chicken Kebabs Might Save Your Bank Holiday BBQ
ALDI’S New Chicken Kebabs Might Save Your Bank Holiday BBQ
Words: Tobi Ilori
Bank holiday plans always start with “just a few bits” and somehow end with you panic buying ice, tongs and enough food for a small parish. ALDI’S new marinated chicken kebabs are here to take one job off your hands.
Bank holiday BBQ’s always start with someone saying “we’ll just make a few bits”
Then suddenly there are people coming over, no one had the cop on to buy ice, and you’re expected to produce food like you’ve been quietly training for this moment all winter.
ALDI is making things easier with their new Summer Seasonal range and one of our favourites is their new Irish Chicken Marinated Boneless kebabs, available in Zesty Pepper, Sweet Yuzu, Honey and Soy, and Hot and Spicy Buttermilk Sriracha.
They’re, already marinated, ready to cook and cost €2.99, which is very sound considering “a few bits for the BBQ” can somehow turn into a trolley based financial event
Here’s how to turn them into a proper flatbread situation.
What You’ll Need*
For the kebabs:
Aldi Irish Chicken Marinated Boneless Kebabs
Flatbread or naan
Sumac onions
Cucumber, tomato or whatever fresh vegetables are knocking around.
A little oil for cooking
*all ingredients available at ALDI
For the yoghurt dip:
Three to four tablespoons of Greek yoghurt
One or two garlic cloves
Half a lemon
Fresh coriander
Olive oil
Step One: Make the Yogurt Dip
Scoop three to four tablespoons of greek yoghurt into a bowl. Finely grate in one or two garlic cloves depending on how brave you are feeling.
Squeeze in half a lemon, add chopped coriander and finish a drizzle of olive oil.
Mix it well and set aside. This is the bit that makes the whole thing feel like you had a plan.
Step Two: Cook the Kebabs
Heat a little oil in a pan over medium heat. Pan fry chicken kebabs for six to eight minutes on each side, until cooked through. Keep the heat around medium to medium high so you get a decent sear without burning the marinade.
Do not overcrowd the pan. That is how good intentions turn into steamed sadness.
If the chicken is on the thicker side, cover the pan for the last few minutes to help it cook through. You can also cook them in the oven. Place them on the centre rack of a pre heated oven at 200°C to 230°C for 12 to 15 minutes on each side, until thoroughly cooked.
The kebabs are done when the cheek reaches an internal temperature of 74°C.
Step Three: Warm The Flatbeard
Sprinkle your flatbread or naan with a little water and be gentle mind you.
Place it directly in the centre of a pre heated oven at 200°C/ fan 180°C/ Gas Mark Six for two to three minutes.
You want it warm and soft enough to fold, not crisp enough to betray you in front of guests.
Step Four: Assemble
Spread the yoghurt dip over each flatbread or half naan. Slide the cooked chicken off the skewer and place it on top.
Add sumac onions, then throw on whatever extra vegetables you fancy. Cucumber and tomato both work well here.
Fold it up and eat immediately.
The beauty of this recipe is that ALDI has already done most of the hard work.
The kebabs bring the flavour, the yoghurt dip keeps things fresh, and the flatbread turns it into a proper feed without having to pretend you lovingly marinated chicken overnight.
If your hosting over the bank holiday and the plan is already looking a bit loose, this is the move.
If you want to make it look even more like you had a plan, pair it with ALDI’s Rosso Grande Alberone wine and let people assume you’re simply that much more eloquent and organised.
Cook the kebabs. Warm the bread, take the credit quietly.
