Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.My local Turkish restaurant, the Mangal Ockabashi, serves these on the long flat skewers I mentioned, grilled directly over charcoal. For me this is real fast food - and it's healthy stuff, too. Our streets are chock- a-block with fast-food chains, and I often wonder why more chains of proper kebab shops aren't springing up on our high streets and at our railway stations.
You may want to ask your butcher to mince the chicken legs for you.
8 chicken legs, boned, skinned and minced twice
1 red chilli, finely chopped, seeds and all
1tbsp chopped parsley
2tsp ground cumin
1tsp ground cinnamon
1tsp ground coriander
4 spring onions, trimmed and finely chopped
Salt and freshly ground black pepper
Olive or vegetable oil for brushing
Mix all of the ingredients together, season and work into a thick paste with your hands. Roll the mixture into even-sized long sausage shapes and press on to (preferably) flat kebab skewers, flattening them once formed.
Pre-heat a barbecue, brush the kebabs with oil and grill for 4-5 minutes on each side. Serve with warmed flatbread and zhug (see below).
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments