Chicken kebab skewers
Juicy marinated chicken pieces grilled until golden, served with flatbreads, crisp salad and sauce, creating a colourful, flavour‑packed kebab that looks fresh, bright and inviting.
Equipment
- Large bowl
- skewers
- Grill / George Foreman
Ingredients
- 4 chicken breasts, cut into bite size chunks
- ¼ tsp onion granules
- ¼ tsp ground pepper
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp fine sea salt
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 courgette, sliced
- 1 onion, cut into wedges
- 1 pepper, deseeded and cubed
Instructions
- In a large mixing bowl, add the chicken, onion granules, ground pepper, paprika, dried thyme, salt, vinegar and olive oil and mix until all the chicken is coated. Cover with cling film and place in the fridge for at least 2 hours.
- Thread the chicken and vegetables onto skewers and cook on a george forman, under a grill or even on a bbq for around 10-15mins, turning often to ensure they cook on all sides.
- Serve in a warm pitta with some salad, fries and chilli sauce.