Chicken Shish Kebabs


  • 500g boneless, skinless chicken thighs cut into bite sized pieces
  • 2 heaped tablespoons greek yogurt
  • 1 tbsp olive oil
  • 3 tsp paprika
  • 1 tsp ground cumin
  • 2 tbsp lemon juice
  • 2 plump cloves crushed garlic
  • 1/2 tsp salt
  • pinch black pepper


  1. Put the chicken pieces and all the other ingredients in a mixing bowl

  2. Mix well, cover and put in the fridge to marinate for at least 8 hours

  3. Take the chicken out of the fridge for 30 mins

  4. If you’re using wooden skewers put them to soak in water now too

  5. Roughly divide the chicken so you can put half on each skewer

  6. Thread each piece of chicken onto the skewer at the pointy end

  7. Your chicken pieces won’t all be exactly square so make sure to distribute the weight as you put them on or you might get a broken skewer

  8. Grill or griddle the skewers on high for 8 mins, turning every couple of mins to ensure even cooking, you should have a nice char

  9. Nb - have a quick check of the middle of one of the kebabs to ensure they’re cooked through before serving

  10. Serve with flatbreads, salad and your favourite sauces

  11. Kebabdate

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