If there’s one food that reminds me of summer holidays, it’s a Chicken Kebab. When I was in my 20s, my lovely BFF, Naomi and I were often adventuring (that might be a bit strong, laying by a pool somewhere hot is more accurate). Our holidays were heavily focussed around cocktails, feta and food cooked over charcoal. The smell of kebabs cooking takes me right back there, wanting to order a mojito! I can’t promise that these are authentic to the Greek or Turkish kebabs that Naomi and I ate then. But they are my own version and they are super delicious. For this recipe we use a marinade of yoghurt with paprika, cumin, a little cinnamon, chilli flakes, garlic and lemon. If you’re using bamboo skewers, as always, soak them for about 30 minutes in water before using. They will take about 20 – 30 minutes at 180C.
How long do you cook Chicken Kebabs for?
If cooking these Chicken Kebabs under a hot grill (broiler) or on the BBQ (or barbecue!) they will take about 20 – 30 minutes depending on how thick your chicken is and how high your heat is. Always be sure to check that the chicken is cooked through and not pink, before serving. You can easily make this recipe even lower in fat by using chicken breasts instead of chicken thighs and using low fat, or fat free yoghurt. (If you’re following the Slimming World plan, this would also make these Syn free chicken kebabs.) You could also add in extra vegetables, like peppers or onions onto the skewers. These look good too! I’d love to know how you got on and what you thought of it if you make this Chicken Kebabs recipe. Please rate the recipe and leave me a comment below if you do. Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
