An easy and delicious Chicken Kebab recipe. This recipe includes a tasty yoghurt marinade. These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favourite Greek takeaway.

If there’s one food that reminds me of summer holidays, it’s a Chicken Kebab.

When I was in my 20s, my lovely BFF, Naomi and I were often adventuring (that might be a bit strong, laying by a pool somewhere hot is more accurate). Our holidays were heavily focussed around cocktails, feta and food cooked over charcoal.

The smell of kebabs cooking takes me right back there, wanting to order a mojito!

I can’t promise that these are authentic to the Greek or Turkish kebabs that Naomi and I ate then. But they are my own version and they are super delicious.

How do you make Chicken Kebab?

Chicken kebabs are so simple to make, they are basically marinaded chicken, threaded onto skewers and cooked through.

For this recipe we use a marinade of yoghurt with paprika, cumin, a little cinnamon, chilli flakes, garlic and lemon.

Can you cook Chicken Kebabs in the oven?

Yes, it’s perfectly safe to cook chicken kebabs in the oven, as always, just check that they are cooked through before serving.

If you’re using bamboo skewers, as always, soak them for about 30 minutes in water before using.

They will take about 20 – 30 minutes at 180C/350F.

How long do you cook Chicken Kebabs for?

If cooking these Chicken Kebabs under a hot grill (broiler) or on the BBQ (or barbecue!) they will take about 20 – 30 minutes depending on how thick your chicken is and how high your heat is.

Always be sure to check that the chicken is cooked through and not pink, before serving.

Are Chicken Kebabs good for you?

Homemade chicken kebabs are not unhealthy when cooked this way.

You can easily make this recipe even lower in fat by using chicken breasts instead of chicken thighs and using low fat, or fat free yoghurt.

(If you’re following the Slimming World plan, this would also make these Syn free chicken kebabs.)

You could also add in extra vegetables, like peppers or onions onto the skewers. These look good too!

Watch me making the Chicken Kebabs on Instagram Stories

Tips for making the Chicken Kebab recipe:

• In these photos I used Bamboo Skewers. I like the way they look but they do burn! You need to soak them in water for at least 30 minutes before using.
• If you prefer metal skewers I like these ones. Once you’ve bought a set, you’ll wonder how you lived without them. I like these Metal Skewers Set on Amazon.
• I like to use chicken thighs for this recipe as they become tender when marinaded with the lemon. They are also super tasty. Feel free to replace with chicken breasts if you prefer.
• These Chicken Kebabs are delicious cold. We love serving them for a picnic! (There we are below eating them at one of our favourite National Trust spots.)

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this Chicken Kebabs recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

How to make the Chicken Kebab recipe:

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Chicken Kebab Recipe

An easy and delicious Chicken Kebab recipe. This recipe includes a tasty yoghurt marinade. These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favourite Greek takeaway.

Course Main Course

Cuisine Family Food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 People

Calories 336kcal

Author Sarah Rossi

Ingredients

• 1 kg Chicken thighs Boneless and skinless and cut lengthways

For the marinade:

• 150 g Natural yoghurt
• 2 tsp Paprika
• 2 tsp Ground cumin
• 0.5 tsp Cinnamon
• 0.5 tsp Dried chilli flakes
• 2 tsp Garlic granules (or 3 cloves of fresh garlic)
• 1 Lemon Zest and juice
• Salt and freshly ground pepper

Metric – Imperial

Instructions

• Mix the marinate ingredients together well in a large bowl.
• Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
• Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 50g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 242mg | Sodium: 246mg | Potassium: 751mg | Fiber: 1g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 14.3mg | Calcium: 90mg | Iron: 3.1mg

Orzo Pasta Salad Ingredients Notes

• Orzo – If you’d like to stick to regular pasta, go for what you have. You could also use fresh pasta or wholemeal pasta instead to increase the fibre content
• Salad – Cucumber, cherry tomatoes, red onion, black olives (optional), mint and chickpeas (drained and rinsed)
• For the dressing – Olive oil and balsamic vinegar. Alternatively, you could try a Tzatziki sauce instead
• Feta – This gives a lot of flavour which complements the lightness of the salad

How to make Orzo Pasta Salad

1. Boil your orzo according to the pack instructions. Meanwhile chop the salad ingredients.

2. When cooked, drain the orzo and rinse in cold water. Mix everything together and add the oil, vinegar and seasoning.

Substitutions

• Salad mix – I’ve added chickpeas for protein and cucumber, tomatoes and mint for that ultra fresh flavour, but you can add whatever you like. Sweetcorn, radish, peppers… you name it, give it a go!

FAQs

These quick and easy Halloumi Wraps are a fantastic meal for lunch or dinner – and you can whip them up in about 10 minutes. With a sweet sticky sauce and customisable fillings, they are great value and delicious.

You can’t beat a dinner that is quick, easy, budget-friendly and pleases everyone. 

These Halloumi Wraps are ready in about 10 minutes, with a sweet sticky sauce that makes them feel a little special. Perfect for a full dinner or speedy lunch. 

I hope you love them as much as we do!

Why you’ll love this Halloumi Wrap recipe

Great for lunch or dinner

Simple but delicious vegetarian recipe

Low effort and ready in less than 15 minutes

Halloumi Wraps Ingredients nOTES

• Halloumi – You’ll need 2 packs for 4 people. You can slice up a block or buy it pre-sliced. If you’d prefer it to be softer rather than squeaky, try soaking it in boiling water for 10 mins before frying!

For the homemade sticky sauce:

• Honey, sweet chilli sauce and ketchup – These regular store cupboard ingredients are a dream team for flavour and consistency

To serve:

• You can use whatever fillings you fancy. I like to add the halloumi, little gem lettuces, cherry tomatoes, cucumber, hummus and lime into small tortilla wraps

How to make Halloumi wraps

1. Mix your sticky sauce ingredients in a small bowl until combined.

2. Add the halloumi slices to hot oil in the pan and fry as per the recipe below. When brown, add the sauce and coat the halloumi, continue to cook according to recipe below.

Now: Heat your wraps in the microwave, or wrapped in some foil in a low oven (or have them cold).

Spread each wrap with hummus, add lettuce, tomatoes and onion and top with pieces of halloumi – give each wrap a squeeze of lime to finish. Wrap up and enjoy!

Substitutions

• Paneer – You can use paneer instead of halloumi if you prefer
• Salad – You can swap the salad filling for whatever you fancy
• Wraps – You could go for wholemeal wraps for additional fibre or gluten-free if you want to make this a GF meal

FAQs

These light, zesty Lemon Cupcakes are super easy to make and are finished off with a lemon buttercream and lemon curd drizzle – a little heavenly treat baked in just 20 minutes.

These fluffy Lemon Cupcakes are an adaptation of my very popular Lemon Drizzle Cake. They’re just as tasty but come packaged in very cute form.

They also come with the addition of a divine topping you can sink your teeth into, making these a wonderful combination of sour and sweet, as well as super impressive for a gift, party or bake sale. 

Why you’ll love this Homemade Lemon Cupcakes recipe

Quick to make (even for beginners) but look impressive

No fancy baking equipment necessary

Moist, zesty, fluffy and delicious

How to make Lemon Cupcakes

1. Start by creaming your butter and sugar together, either using a mixer or wooden spoon. Add the eggs, flour, lemon extract, and lemon zest.

2. Line a muffin tray with cupcake cases. Dollop your mixture evenly between them, then put into a preheated oven, as per the recipe below. Meanwhile, start making your lemon drizzle.

3. Mix the juice from your zested lemon with some icing sugar and when the cupcakes are fresh from the oven, pour it over the top of each one.

4. Allow the Lemon Cupcakes to cook in the tin while the drizzle sinks down into them.

TIP: Don’t over bake the cupcakes. Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.

How to make Lemon Buttercream

1. Beat the butter until it is light, pale and fluffy.
2. Add in your icing sugar. If you can, sieve this before you add it in. It makes a big difference to the texture.
3. Continue to beat the mixture until everything is well mixed, wiping down the sides of the bowl occasionally. The longer you beat your buttercream, the lighter in texture it will be.
4. Finally, mix in your lemon extract.