The best recipes

Chargrilled chicken kebabs

Chargrilled chicken kebabs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Chargrilled chicken kebabs

Spiced with garam masala, paprika & turmeric

Spiced with garam masala, paprika & turmeric

Makes 12

Cooks In1 hour

DifficultySuper easy

Nutrition per serving
  • Calories 78 4%

  • Fat 3.2g 5%

  • Saturates 0.8g 4%

  • Sugars 1.9g 2%

  • Salt .g 0%

  • Protein 10.4g 21%

  • Carbs 2.2g 1%

Of an adult's reference intake


  • 2 cloves of garlic
  • 3 cm piece of ginger
  • 140 g natural yoghurt
  • 60 ml passata
  • olive oil
  • 1 teaspoon garam masala
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • 4 free-range skinless chicken breasts
  • 1 large red pepper


  1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
  2. Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
  3. Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
  4. Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
  5. Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
  6. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
  7. Remove the skewers from the tray, discard the water and wipe the tray dry.
  8. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
  9. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
  10. Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
  11. Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.

Watch the video: Summertime Dynamite GRILLED CHICKEN KABOBS - How to make CHICKEN KABOBS recipe


  1. Delton

    You allow the mistake. Write to me in PM.

  2. Yok

    It agree, very good information

  3. Muzil

    On mine, at someone alphabetic алексия :)

  4. Harford

    hmm ... I was expecting MUCH MORE pictures after reading the description))) although that's enough)

  5. Kekree

    I thought about it and deleted this question

Write a message