Marinated Chicken Kebab

Ingredients

• 4boneless, skinless chicken breasts
• about 12dried apricots
• 120 ml (1/2 cup)full-fat plain yoghurt
• 30 ml (2 tbsp)Brazilian Gaucho mix
• 1 clovegarlic, finely mashed
• 15 ml (1 tbsp)Boereplaas Apricot Chutney
• 1, chopped, or 1 tsp dried chilli flakesfresh chilli; remove the seeds and membrane for less heat
• a squeezelemon juice

Instructions

1. 1

   Mix the marinade

   Stir together the yoghurt, Brazilian Gaucho mix, mashed garlic, apricot chutney, chopped chilli or dried chilli flakes, and a squeeze of lemon.

2. 2

   Slice the chicken

   Flatten the chicken breasts slightly, then slice each one lengthways into 5 strips.

3. 3

   Marinate the chicken

   Coat the chicken strips in the marinade and refrigerate for at least 4 hours, or preferably overnight.

4. 4

   Remove excess marinade

   Take the chicken out of the marinade and scrape off any excess.

5. 5

   Thread the skewers

   Thread the chicken strips onto wooden kebab sticks, alternating them with a few dried apricots.

6. 6

   Cook the kebabs

   Pan-fry or barbecue the kebabs for a few minutes on each side, until cooked through. Serve immediately.

What are chicken kebabs?

Kebabs are pieces of meat threaded onto skewers and cooked, with many regional styles across the Middle East, Mediterranean and beyond. This version combines chicken with dried apricots and a yoghurt-based marinade flavoured with a Brazilian-style spice mix and chilli.

The yoghurt coats the chicken while it marinates, and the chutney and apricots bring a sweet note to balance the seasoning. Cooking the skewers shortly before serving keeps the preparation simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 53g protein, 10g carbs, 7g fat.

Chicken supplies most of the protein, while the dried apricots and chutney contribute carbohydrates and sugars. The yoghurt and chicken contribute most of the fat, with the exact balance depending on the chicken breasts and yoghurt used. Pair a kebab portion with plenty of vegetables, and add rice or bread if you want a more filling plate.

The marinade’s role

Yoghurt: use plain full-fat yoghurt as specified, so the marinade clings to the chicken without adding extra seasoning or sweetness.

Flavourings: the Gaucho mix, garlic, chutney, chilli and lemon give the marinade its savoury, fruity and tangy character. Remove the chilli seeds and membrane if you want a milder result.

Cutting and marinating

Even strips: flatten the breasts slightly before slicing each into 5 lengthways strips. Keeping the pieces roughly similar in thickness helps them cook at a similar pace.

Marinating time: allow at least 4 hours in the fridge, or leave the chicken overnight for convenience. Keep it covered and chilled while it marinates.

Threading the skewers

Alternating pieces: thread the chicken and dried apricots in sequence, using a few apricots on each skewer. Leave a little space between pieces so heat can reach the chicken.

Wooden sticks: the recipe specifies wooden kebab sticks. If using them on a barbecue, follow the skewer packet’s directions for preparation.

Cooking and doneness

Scrape first: remove excess marinade before cooking to limit drips and help the chicken cook rather than steam in a coating of sauce.

Check the centre: cook for a few minutes on each side, as directed, but use doneness rather than the clock alone. The thickest pieces should be fully cooked through; a food thermometer should read 75°C at the centre.

Serving the kebabs

Serve the kebabs immediately while hot. A fresh salad or cooked vegetables make a good accompaniment, and bread, rice or couscous can turn them into a more substantial meal.

Recipe notes & tips

• Cut the chicken into five strips per breast, as directed, for pieces that are easy to thread.
• Taste the chilli’s heat before adding it, and remove its seeds and membrane for a milder marinade.
• Refrigerate the chicken throughout the marinating time.
• Scrape off excess marinade before threading the chicken onto the skewers.
• Turn the kebabs as they cook so the chicken cooks on all sides.
• Check that the thickest chicken pieces are cooked through before serving.

Variations

• Milder chilli: remove the fresh chilli’s seeds and membrane before chopping.
• Dried chilli: use 1 tsp dried chilli flakes instead of the fresh chilli.
• More lemon: add another squeeze of lemon to the marinade for a brighter tang.
• Vegetable side: serve with grilled or roasted vegetables alongside the kebabs.
• Heartier plate: serve the kebabs with rice, couscous or bread.

Common mistakes to avoid

• Skipping the marinade time: the recipe needs at least 4 hours in the fridge, so plan ahead.
• Leaving excess marinade on: scrape it off before cooking to reduce dripping and help the chicken cook evenly.
• Cutting uneven strips: aim for similar thickness so thinner pieces are less likely to overcook while thicker ones finish.
• Guessing doneness by time: check the thickest piece is cooked through, rather than relying only on a few minutes per side.
• Adding too much chilli: remove the seeds and membrane for less heat, or choose the specified dried chilli flakes amount.

How to store

Refrigerate leftover cooked kebabs in a covered container and use within 3 days. Reheat until piping hot throughout, taking care not to overcook the chicken.

Frequently asked questions