Off-Camera Eats- EPISODE ONE- BBQ’d Chicken Skewer Pasta.
Welcome to Off-Camera Eats: The Meals You Don’t See on Instagram.
There’s something deeply satisfying about a meal that wasn't planned to perfection. The ones that come together out of necessity, when hunger is closing in, the kids are on the brink of rebellion, and you’re just trying to get something delicious on the table before chaos ensues.
Lately, I’ve been deep in Turkish cuisine—testing, tweaking, and eating my way through a new series. One of the absolute standouts? A yoghurty, garlicky, mint-laced chicken kebab that had my entire family audibly groaning with delight. Even my three-year-old, who is usually suspicious of anything green and flecked with herbs, demanded more chicken. A rare and beautiful moment.
But then came day two of the chicken. You know the feeling—you’ve made something incredible, but now you’ve got leftovers, and the thought of eating the exact same meal again feels... uninspiring. This is where the magic of "Off-Camera Eats" comes in. Because while the world sees the glossy, plated-up versions of my cooking, this is what I actually eat when the cameras are off.
I needed a way to transform the chicken into something new, something easy—because let’s be honest, my main priority was getting food on the table before my children fully committed to their feral era. What followed was a BBQ’d Chicken Skewer Pasta that took 10 minutes of prep, 30 minutes of cooking, and at least one hefty glass of wine to execute. Married At First Sight Australia provided essential emotional support.
And let me tell you—this meal slapped. Smoky, creamy, a little bit charred from the BBQ’d chicken, and just indulgent enough to feel like a treat without requiring a full kitchen meltdown.
Because sometimes, the best meals aren’t the ones you plan. They’re the ones you throw together, glass in hand, grateful for leftovers that somehow taste even better the second time around.
This is the kind of meal that reminds me why leftovers are a gift, not a burden. The garlicky, herby, yoghurt-marinated chicken from the night before gets a second life in a smoky, creamy, herby pasta that comes together in the time it takes to wrangle two small children and pour yourself a well-earned glass of wine. It’s rich but balanced, indulgent but fresh, and—if you take my advice and scatter a few pickled red onions on top—punchy in all the right ways.
Serves 4
⏳ 10 mins prep | 30 mins cooking
Yoghurt, Mint & Garlic Chicken Skewers
(The Kind of Chicken That Makes You Audibly Groan)
This is the marinade that made my entire family stop and stare at their plates in blissful silence. It’s garlicky, herby, and tangy from the yoghurt, with just enough mint to keep things fresh. When grilled over fire, it takes on the most incredible smoky char while staying impossibly juicy inside. Even my usually skeptical three-year-old asked for seconds—so you know it’s good.
Serves 4
⏳ 10 mins prep | 2-4 hours marinating | 15 mins cooking
Ingredients
600g boneless chicken thighs or breasts, cut into bite-sized pieces
200g Greek yoghurt
3 cloves garlic, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp fennel seeds, crushed slightly
½ tsp smoked paprika
½ tsp chilli flakes (optional, but recommended)
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh mint, finely chopped
1 tsp salt
½ tsp black pepper
Method
Make the marinade – In a bowl, mix together the yoghurt, garlic, spices, lemon zest & juice, olive oil, mint, salt, and pepper until smooth.
Marinate the chicken – Toss the chicken pieces in the marinade, ensuring they’re well coated. Cover and let it sit in the fridge for at least 2 hours (but ideally 4 hours or overnight for max flavour).
Skewer & cook – Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
Grill to perfection –
BBQ/Grill: Cook over high heat for 12-15 minutes, turning occasionally, until beautifully charred and cooked through.
Oven: Preheat to 220°C (200°C fan) and roast for 20 minutes, finishing under the grill for a smoky touch.
Pan-fry: Heat a little oil in a pan and cook for 4-5 minutes per side until golden and cooked through.
Serve & enjoy – Best eaten straight off the grill with warm flatbreads, a dollop of extra yoghurt, and maybe some pickled onions if you’re feeling fancy.
Ingredients
300g dried pasta (linguine, rigatoni, orecchiette, or whatever you have knocking about)
2 tbsp olive oil
1 small onion, finely chopped
1 stick celery, finely chopped
2 spring onions, sliced
6 garlic cloves, finely chopped
1 tsp fennel seeds
Leftover wood-fired kebabs (or any grilled chicken), chopped
300ml chicken stock
150ml double cream
100g feta, crumbled
1 lemon, zest and juice
A handful of chives, finely chopped
A few leaves of mint, torn
Salt & black pepper, to taste
Pickled red onions, to serve (highly recommend for a tangy contrast)
Method
Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
Meanwhile, heat the olive oil in a large pan over medium heat. Add the onion, garlic and celery and sauté until soft and fragrant (about 5-8 minutes). Stir in the spring onions and fennel seeds, cooking for another minute until everything smells incredible.
Add the chopped chicken, letting it heat through and get a little crispy at the edges. If it was already smoky from the BBQ, this will only make it better.
Add the chicken stock and lemon juice. Pour in the cream, followed by the feta. Stir gently as it melts into a thick, glossy sauce. If you need to add any more liquid, add the pasta water a little at a time.
Toss in the cooked pasta, coating everything in that dreamy, creamy sauce. Add the lemon zest, chives and mint, season with salt & black pepper, and give it one final stir.
Serve immediately, topped with pickled red onions for an extra zingy bite. Pour yourself another glass of wine. You deserve it.
This dish is proof that leftovers can be just as thrilling as the first time around—especially when pasta and cream are involved.
Looks delicious