Chicken shish kebabs
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Medium
You know how sometimes you want something really impressive but don't have hours to spend cooking? These chicken shish kebabs are exactly that. I've been making them for ages because they're genuinely quick, coming together in just 30 minutes total, and honestly they're so easy I barely think about it anymore. The chicken gets marinated in this lovely yogurt mixture with garlic and paprika, which is fantastic because yogurt is packed with probiotics that are brilliant for your digestion. Then everything just goes on skewers and onto the grill for 10 minutes. Serve them with warm flatbreads and fresh tomatoes, and everyone at the table thinks you've made some fancy restaurant meal when really you've barely broken a sweat.
Ella x
Ingredients
- 16 chicken breasts(chopped into large chunks)
- 12 each red(orange and green peppers deseeded and chopped into large chunks)
- 1warmed flatbreads chopped
- 1tomato and lemon wedges(to serve)
- 12 garlic cloves finely grated
- 300 gnatural or greek yogurt
- 1 tbsppaprika
- 3 tbspketchup
Detail level
Instructions
- 1
Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.
- 2
If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
- 3
Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.
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