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Chicken Kebab
These Chicken Kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favorite takeaway.
Ingredients
Chicken Kebab
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E£0.0
Chicken Kebab:
Boneless skinless chicken breasts
/kg
2.0 kg
0%
Plain Greek yogurt
/ml
100.0 ml
0%
Olive oil
/ml
150.0 ml
0%
Cloves garlic pressed or minced
/g
20.0 g
0%
Arabic Spices Mix
/g
50.0 g
0%
Red Onion, quartered into 1-inch pieces
/g
200.0 g
0%
Zucchini, sliced
/g
200.0 g
0%
Red Bell Pepper, seeded and cut into 1-inch pieces
/g
200.0 g
0%
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Chicken Kebab:
-
Boneless skinless chicken breasts 2.0 kg
-
Plain Greek yogurt 100.0 ml
-
Olive oil 150.0 ml
-
Cloves garlic pressed or minced 20.0 g
-
Arabic Spices Mix 50.0 g
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Red Onion, quartered into 1-inch pieces 200.0 g
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Zucchini, sliced 200.0 g
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Red Bell Pepper, seeded and cut into 1-inch pieces 200.0 g
Preparation
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Chicken Kebab:
- Slice the chicken into cubes.
- Add the Greek yogurt and olive oil to a medium size bowl. Add the minced garlic, Arabic spices mix and stir.
- Pour the marinade in a bowl with the chicken pieces.
- Marinate the chicken for 30 minutes.
- When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
- If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
- Thread the chicken on the skewers alternating with the red onion, zucchini and red bell pepper until you've reached the end of the skewer, ending with chicken.
- Repeat with the remaining skewers. Discard any of the remaining marinade that had the chicken in it.
- Grill and serve with Salad and Tahini.
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Chef’s Tip:
- You can refrigerate the margination overnight or at least for 4 hours. The longer they soak up the marinade, the more tender and delicious they taste.
