Chicken Kebab Recipe

Ingredients

• 600 gboneless chicken thighs (or breast, cut into bite-sized cubes)
• 6 tbspplain yoghurt
• 1 tspchilli powder (or paprika)
• 1 tspground cumin
• 1 tbspgaram masala
• 1 tspground turmeric
• 1 tspground coriander
• 1 tbspgrated garlic
• 1 tbspgrated ginger
• 2 tbsplemon juice
• 2 tsp (or to taste)salt
• ½ tspblack pepper
• 1 tbspolive oil (or another cooking oil)
• ½red pepper, cut into squares
• ½green pepper, cut into squares
• ½salad onion, cut into squares

Instructions

1. 1

   Cut the chicken

   Cut the chicken into evenly sized, bite-sized cubes and set aside.

2. 2

   Mix the marinade

   Add the yoghurt, chilli powder, cumin, garam masala, turmeric, coriander, garlic, ginger, lemon juice, salt, pepper and olive oil to a large bowl. Mix well, add the chicken and turn the pieces until coated. Cover and marinate in the fridge for at least 1 hour or overnight.

3. 3

   Thread the skewers

   Soak bamboo skewers in water for 20 minutes. Thread on the marinated chicken, peppers and onion in alternating order, repeating until the skewer is filled. Continue with the remaining chicken and vegetables.

4. 4

   Air-fry the kebabs

   Preheat the air fryer to 200°C (400°F). Cook the skewers for 8–10 minutes, turning them halfway through and brushing or spraying with a little oil. Cook until the chicken is charred and cooked through.

5. 5

   Serve the kebabs

   Serve with your choice of salad, naan, bread or dip, or squeeze fresh lemon juice over the kebabs.

6. 6

   Grill on the hob

   Heat a grill pan or skillet over a medium-high heat. Add the skewers and cook for 3–4 minutes on each side, until slightly charred and cooked through. Brush or spray the chicken with cooking oil occasionally as it cooks.

7. 7

   Bake in the oven

   Preheat the oven to 200°C (400°F). Set a wire rack over a baking tray and arrange the skewers on it. Brush them with oil and bake or boil for 15–20 minutes, turning halfway through and brushing with oil occasionally.

What are chicken kebabs?

Kebabs are a broad family of skewered and grilled dishes found across many regions, including South Asia. This Indian-inspired version takes its flavour from a spiced yoghurt marinade and pairs the chicken with peppers and onion.

Yoghurt coats the chicken while the aromatics and spices season it throughout. Using thighs helps keep the pieces juicy as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 27g protein, 8g carbs, 27g fat.

The chicken provides most of the protein, while the yoghurt contributes some protein and carbohydrate. Most of the fat comes from the chicken thighs and olive oil; serve with salad or extra vegetables to round out the plate.

Why use a yoghurt marinade?

Yoghurt: its thick texture clings to the chicken, carrying the garlic, ginger, lemon and spices over each piece.

Time: marinating for at least an hour gives the flavours time to settle in; an overnight rest is also allowed by the recipe.

Choosing the chicken

Thighs: boneless thighs are the suggested choice and tend to stay moist during the relatively quick cooking.

Breast: breast can be used instead, cut into evenly sized cubes so the pieces cook at a similar rate.

Threading and cooking evenly

Even pieces: cut the chicken into similar-sized cubes so smaller pieces are less likely to dry out before larger ones are done.

Alternating: thread the chicken, peppers and onion in turn, leaving a little space rather than packing everything tightly together. If using bamboo skewers, soak them for 20 minutes first.

How to judge doneness

Colour: a little charring on the outside is expected, but colour alone does not confirm that the chicken is cooked through.

Check: cut into a large piece to make sure it is cooked in the centre, or use a food thermometer and follow your local food-safety guidance.

Choosing a cooking method

Air fryer: cook at 200°C for 8–10 minutes, turning halfway and adding a little oil as directed.

Grill pan: use a medium-high heat and cook for 3–4 minutes per side, brushing or spraying with oil occasionally.

Oven: bake at 200°C for 15–20 minutes on a wire rack over a tray, turning halfway and brushing with oil.

What to serve alongside

The recipe suggests salad, naan, bread or a dip, with fresh lemon juice as a simple finishing touch. A crisp salad can add freshness alongside the richly spiced chicken.

For a more substantial meal, serve the kebabs with naan or bread and a dip, or add a side of rice.

Recipe notes & tips

• Cut the chicken and vegetables into pieces of similar size for more even cooking.
• Reserve enough time for at least 1 hour of marinating in the fridge.
• Soak bamboo skewers in water for 20 minutes before threading.
• Turn the skewers halfway through cooking so they brown on more than one side.
• Brush or spray with oil as directed to help the surfaces colour.
• Squeeze fresh lemon over the cooked kebabs just before serving.

Variations

• Use chicken breast: swap in bite-sized breast cubes for the thighs.
• Change the heat: use paprika instead of chilli powder for a milder flavour.
• Add more vegetables: thread extra pepper and onion between the chicken pieces.
• Cook on the barbecue: grill the skewers over the barbecue until charred and cooked through.
• Serve with a dip: pair the kebabs with your favourite dip as suggested in the recipe.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook at roughly the same rate.
• Skipping the marinade: allow at least 1 hour in the fridge for the flavours to develop.
• Dry bamboo skewers: soak them for 20 minutes before threading.
• Crowded skewers: alternate the chicken and vegetables without pressing everything tightly together.
• Relying on char alone: check a large piece in the centre to confirm it is cooked through.
• Forgetting to turn: flip the skewers halfway through the air-fryer or oven cooking time.

How to store

Refrigerate leftover cooked kebabs in a covered container and eat within 3 days. Reheat until piping hot throughout, using the oven, air fryer or a pan; avoid reheating them repeatedly.

Frequently asked questions