Chicken Shish Kebab

Ingredients

• 454 g (1 pound)skinless chicken breasts
• 2 tablespoonsplain yoghurt
• 3 tablespoonsolive oil
• 2 cloves, mincedgarlic
• ½ teaspoonoregano
• ½ teaspooncayenne pepper
• ½ teaspoonsalt
• ¼ teaspooncumin
• 1 tablespoontomato purée
• 1 tablespoonvegetable oil

Instructions

1. 1

   Cut the chicken

   Cut the chicken breasts into pieces slightly larger than bite-sized.

2. 2

   Mix the spices

   In a bowl, combine the minced garlic, oregano, cayenne, salt, cumin and tomato purée.

3. 3

   Add the yoghurt

   Stir the plain yoghurt into the bowl until it is mixed with the spices.

4. 4

   Coat the chicken

   Add the chicken pieces to the marinade and mix thoroughly so each piece is coated.

5. 5

   Marinate the chicken

   Leave the chicken in the marinade for at least 30 minutes, or refrigerate it for up to 24 hours.

6. 6

   Heat the pan

   Preheat a cast-iron pan over medium-high heat.

7. 7

   Thread the skewers

   Take the marinated chicken from the fridge and thread the pieces onto skewers.

8. 8

   Oil the grill pan

   Heat a cast-iron grill pan over medium-high heat and drizzle in 1 tablespoon of vegetable oil.

9. 9

   Cook the kebabs

   Cook the skewers for about 8–10 minutes, turning them occasionally, until the chicken is cooked through and lightly charred.

10. 10

    Serve the chicken

    Serve the chicken on the skewers, or slide the pieces off before eating. Add your preferred keto sauce if you like.

What is chicken shish kebab?

Shish kebab is a Middle Eastern style of skewered food; “shish” refers to the skewer. This version uses chicken breast coated in yoghurt, spices and tomato purée, then cooked in a hot grill pan.

The yoghurt helps the seasoning cling to the chicken, while cumin, oregano and cayenne bring warmth and savoury flavour. Cooking the pieces on skewers makes them easy to turn and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 33g protein, 2g carbs, 18g fat.

Chicken provides most of the protein, while the olive and vegetable oils contribute much of the fat. The small amount of carbohydrate comes from the yoghurt, garlic and tomato purée; serve with vegetables or salad for a more balanced plate.

The marinade

Yoghurt and tomato purée: Mix them with the garlic and spices before adding the chicken, so the marinade is evenly seasoned.

Chicken pieces: Keep them similar in size, slightly larger than bite-sized, to help them cook at a similar pace.

Marinating time

Minimum rest: The method calls for at least 30 minutes in the marinade. Since the stated total time is also 30 minutes, allow extra time if you need to include the full marinating period before cooking.

Longer rest: The chicken can be refrigerated in the marinade for up to 24 hours. Keep it covered and chilled during this time.

Getting a good sear

Hot pan: Heat the cast-iron grill pan over medium-high heat before cooking, then add the vegetable oil. A properly heated pan helps the chicken colour rather than simply warm through.

Room to turn: Arrange the skewers so you can turn them during cooking. Cook for about 8–10 minutes, rotating occasionally for browning on multiple sides.

Checking doneness

The method describes the chicken as cooked and slightly charred when ready. For a food-safety check, the thickest pieces should reach 74°C at the centre.

Avoid relying only on the outside colour: the chicken can brown before the centre is cooked through, especially if the pieces are uneven.

What to serve alongside

Serve the skewers as they are or remove the chicken from them for easier eating. A keto sauce is suggested in the method, and a fresh salad or vegetables can make a simple accompaniment.

If serving with flatbread, rice or another starchy side, those additions will make the meal more filling.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they finish cooking at about the same time.
• Mix the marinade thoroughly before adding the chicken to distribute the spices.
• Refrigerate the chicken if you are marinating it for longer than a short rest.
• Turn the skewers occasionally so the chicken colours on more than one side.
• Check the thickest chicken piece for doneness before serving.

Variations

• Adjust the heat: Reduce the cayenne for a milder kebab.
• More cumin: Add a little extra cumin for a stronger earthy note.
• Fresh garlic: Grate the garlic finely so it blends smoothly into the marinade.
• Serve off the skewers: Slide the cooked chicken into a salad or wrap.
• Sauce pairing: Serve with your preferred keto sauce, as suggested in the method.

Common mistakes to avoid

• Uneven pieces: Cut the chicken to a similar size so smaller pieces do not overcook while larger ones finish.
• Skipping the rest: Marinate for at least 30 minutes as directed so the chicken has time to take on the seasoning.
• Crowded grill pan: Leave room to turn the skewers and cook in batches if needed.
• Turning too rarely: Rotate the skewers occasionally to help the pieces brown on several sides.
• Guessing doneness by colour: Check the thickest piece reaches 74°C at the centre.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 3–4 days. Reheat until steaming hot throughout, either in a pan or in the microwave.

Frequently asked questions