We've used our GH Pantry Partner Sarson's malt vinegar in the marinade for these lip-smacking kebabs. Read more about our Pantry Partners here.
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Yields:
6
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Ingredients
For the marinade
100 g date molasses
4 Tbsp. malt vinegar* We used our GH Pantry Partner, Sarson's.
1 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. onion granules
1/2 tsp. garlic granules
1/2 tsp. cayenne
For the kebabs
800 g chicken thighs, cut into chunky pieces
2 large romano peppers, cut into chunky pieces
1 tsp. cornflour
Pickled pink onions, to serve
Handful of fresh coriander and dill, roughly chopped
Flatbreads, to serve
Directions
Step 1Mix the marinade ingredients together and season with salt. Put the chicken pieces in a large bowl and pour over the marinade. Stir so the chicken is well coated, cover and chill for at least an hour, or overnight if you prefer.
Step 2Preheat the grill to 250C and line a rimmed baking tray with foil. Divide the chicken between 6 metal skewers, interspersing with pepper and place the kebabs on the prepared tray. Grill for 6-7min, until starting to char, then turn the kebabs and continue to cook for another 6-7min, until cooked through. Remove the kebabs to a serving platter and cover with foil. Transfer the cooking juices to a small pan and bring to a simmer on the hob. Slake the cornflour with a little water and add to the sauce. Continue to bubble until thickened, then spoon the sauce over the kebabs. Garnish with pickled onions and fresh herbs, then serve with griddled flatbreads.
GH TIPS
We've used chicken thighs here, but pork or steak would work too - just adjust the cooking time accordingly.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
