Chicken kebabs with zest

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Great idea for the summer! Have a go at making this homemade zesty marinade and enjoy these tasty kebabs the next day.

They make a welcome change to the usual burgers and sausages and are much healthier too.

Barbecued Middle Eastern Chicken Kebabs

Servings: 6-8


280g Greek yogurt

2 tablespoons olive oil

2 teaspoons paprika

1/2 teaspoon cumin

1/8 teaspoon cinnamon

1/4 teaspoon chilli flakes

Zest of 1 lemon and 2 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 garlic cloves, minced

1kg boneless skinless chicken thighs ( or 750g boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces

1 large red onion, cut into wedges

Vegetable oil, for greasing the grill


1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, chilli flakes, lemon zest, lemon juice, salt, pepper and garlic.

2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions.

Be sure not to cram the skewers.

(You’ll need between 6-8 skewers.)

3. Place the kebabs on a baking sheet lined with aluminium foil.

Spoon or brush the marinade all over the meat, coating well.

Cover and refrigerate at least eight hours or overnight.

4. Preheat the grill or BBQ to medium-high heat. Grease the grill, with vegetable oil and grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes.

Delicious served on a bed of fruity rice or couscous.