The day I prepped my delicious juicy Suya chicken kebabs, I also made another batch with just the chicken fillets. Same seasoning but without making it into kebabs. For these fillets, I pan-grilled them and this also gave them a lovely flavour.
We enjoyed these fillets with some jollof rice and it was equally delicious. This version will work well when cooked over a charcoal barbecue grill. So do save this one for your summer barbecue parties.
I hope you will love it as much as we did.
Delicious & Succulent Suya Chicken Fillets
Ingredients
- 900 g Chicken Thigh Fillets
- 1 tbsp Freshly Grated Ginger
- 1 tbsp Freshly Grated Garlic
- Zest of 1 Small Lemon
- Juice of 1/2 Small Lemon
- 2 tbsp of Greek Yoghurt (drained)
- 1 tbsp AVK 10 Spice Blend
- 1 tbsp Coriander
- 1 tbsp Kashmiri Pepper
- 1/2 tbsp Cumin
- 1 tbsp Turmeric
- 1 tbsp Olive Oil
- 1 tbsp AVK Kebab Powder
- Salt to Taste
Instructions
- Strain the yogurt to remove excess liquid.
- Place chicken fillets in a bowl, add the ginger, garlic, lemon zest & juice, olive oil, yogurt, all the spices except the kebab powder, and salt to taste. Rub everything into the chicken until well coated.
- Place chicken fillets in a bowl, add the ginger, garlic, lemon zest & juice, olive oil, yogurt, all the spices except the kebab powder, and salt to taste. Rub everything into the chicken until well coated.
- Remove the chicken from the fridge and let it come to room temperature before grilling.
- Grill the chicken fillets using any method preferred but we recommend using a grill pan or over a charcoal barbecue.
- Once the fillets have been charred on one side, turn it over and sprinkle some kebab powder. Turn the fillets over once the other side is also charred and sprinkle more kebab on this side too.
- Let the fillets cook through until well done.
