Spicy chicken kebabs

If you love a spicy chicken kebab, these are perfect — simple to make, full of heat and incredibly tasty. They’re everything you want from an easy, flavour‑packed meal: tender chicken, a fiery kick and a gorgeous char from the grill or oven.

Quick to prep and full of colour, they’re just as brilliant for a speedy midweek dinner as they are for firing up the barbecue. The marinade brings heat, brightness and loads of flavour, giving you juicy, vibrant kebabs that always go down well.

Serving Suggestions for Spicy Chicken Kebabs

  • Warm flatbreads or pittas — perfect for stuffing with kebab, salad and sauces
  • Crispy oven chips or spiced wedges
  • Cucumber & yoghurt raita — cooling and essential with heat
  • Garlic yoghurt or tahini yoghurt
  • Homemade or shop‑bought chilli sauce for extra kick
  • Shredded lettuce, tomatoes & red onion — classic kebab‑shop style
  • Pickled red onions or quick pickles for acidity
  • Greek salad — tomatoes, cucumber, olives, feta
  • Couscous with herbs & lemon — light and fresh
  • Tabbouleh for a bright, herby contrast
  • Grilled halloumi — salty, squeaky, brilliant with spice
  • Roasted peppers & courgettes for colour and sweetness
  • Corn on the cob with chilli‑lime butter
  • Hummus — smooth, savoury, great for dipping
  • Lime wedges for squeezing over the kebabs

Spicy chicken kebabs

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Cook Time 15 minutes
Marinate 2 hours
Course Dinner
Servings 4 People

Ingredients
  

  • 4 chicken breasts, cut into chunks
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp garlic paste
  • ¼ tsp cumin
  • ¼ tsp ground pepper
  • ¼ tsp cayenne pepper – add a little more if you prefer your chicken kebabs really spicy
  • 1 courgette, sliced
  • 1 pepper, deseeded and cut into cubes
  • cherry tomatoes

Instructions
 

  • In a large mixing bowl, add the chicken, lemon juice, olive oil, garlic, cumin, ground pepper and cayenne pepper and mix together so that the chicken is fully coated, cover with cling film and place in the fridge for at least a couple of hours.
  • When ready, preheat the grill, george forman, griddle pan or bbq.
  • Thread the chicken and vegetables onto skewers and cook for around 10-15mins until the chicken if fully cooked, turning frequently to ensure the kebabs are cooked on all sides.
  • Serve immediately with warm pitta, salad and fries.