Recipe
Classic Chicken Shish Kebabs
Tender chicken and colourful vegetables, coated in a lemony spiced yoghurt marinade and grilled until lightly charred. An easy crowd-pleaser for barbecues, warm evenings and relaxed family dinners.
Ingredients
Method
20 mins prep15 mins cook155 mins total
Mix the yoghurt, lemon juice, garlic, cumin, paprika, cayenne, salt, pepper and olive oil in a large bowl.
Add the chicken and turn to coat. Cover and chill for at least 2 hours, or overnight.
Soak wooden skewers for 30 minutes if needed. Heat the grill or barbecue to medium-high.
Thread the chicken, peppers, onion and courgette onto the skewers, alternating the pieces.
Grill for 10–15 minutes, turning every few minutes, until lightly charred and the thickest chicken piece is cooked through.
Rest for 2 minutes, then serve with flatbreads, rice or salad.
Notes
Marinate the chicken for at least 2 hours, and soak wooden skewers for 30 minutes if using them. Turn the kebabs regularly so the chicken cooks evenly without drying out.
About this recipe
These chicken shish kebabs pair juicy breast meat with a lemon, garlic and spiced yoghurt marinade. The yoghurt helps keep the chicken tender while cumin, paprika and cayenne bring gentle warmth.
Thread the marinated chicken with peppers, onion and courgette, then grill until the edges are charred and the centre is cooked through. Serve with flatbreads, rice, salad or a spoonful of yoghurt.
