Chicken Kebabs

Everyone likes Chicken Kebabs. Even Vegetarians. Fact.

This recipe is for the BBQ so leave the chicken in the marinade for as long as possible before cooking. Overnight in the fridge if you have the time.

Try and use a brand of Paprika called La Chinata, if you can’t get use whatever you can but make sure the paprika is smoked and sweet or you won’t get the flavour you need.

A good to tip to get the chicken chunks a uniform size for even cooking is to drive 2-3 skewers through the chicken breasts length ways and add subsequent chicken breasts to the skewers until they have 4-5 chicken breasts on them (leaving a little space before the points of the skewers are reached.

Lay the skewers on a chopping board and cut through the chicken to separate the skewers…..hey presto similar sized chicken chunks to marinade and place back on the skewers when ready to cook.

Marinade ingredients

1 Tsp. Salt
2 Tsp. Ground Cumin
3 cloves of Garlic crushed/minced to
½ Tsp. Black pepper
2 Tbsp. lemon juice
1 Tsp. Smoked Hot Paprika
1 Tsp. Smoked Sweet Paprika
Glug of olive oil


Mix together all the ingredients and add olive oil until the paste loosens to a spreadable consistency. In a freezer bag or bowl, mix the marinade with the chicken and leave until required, then thread the chicken back onto the skewers and BBQ.

Eat that Nandos, not a bone in sight!!

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