Amelia Grace Chicken kebabs have a habit of turning out dry and slightly rubbery when rushed, and this recipe is built around avoiding exactly that, with a proper marinade and a method that gets a good char without drying the chicken out.
This is the sort of thing I make for a barbecue, or just as easily indoors under the grill on an ordinary weeknight.
The marinade does a lot of the work here, both for flavour and for keeping the chicken tender, so it’s worth giving it the time it needs before the chicken ever meets the heat.
Why Yoghurt-Based Marinades Keep Chicken So Tender
A yoghurt marinade does more than just add flavour, and understanding why it works helps explain why it’s worth using over a simple oil-based one.
Yoghurt is mildly acidic and contains enzymes that gently break down some of the tougher proteins on the surface of the chicken, tenderising it in a way a purely oil-based marinade can’t manage.
It also coats the meat in a thick layer that helps protect it from drying out too quickly over direct, high heat, which is exactly the combination you want for chicken that stays juicy even with a good char on the outside.
Ingredients for Delia Smith Chicken Kebabs
- 700g boneless, skinless chicken thighs, cut into chunks
- 200g natural yoghurt
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- Salt and freshly ground black pepper
- 1 red onion, cut into chunks
- 2 peppers, cut into chunks
- Wooden or metal skewers
How to Make Delia Smith Chicken Kebabs — Step by Step
Step 1 — Make the Marinade
In a large bowl, combine the yoghurt, garlic, ginger, lemon juice, cumin, smoked paprika, turmeric, salt and pepper.
Step 2 — Marinate the Chicken
Add the chicken chunks to the marinade, stirring well to coat every piece. Cover and refrigerate for at least 2 hours, ideally overnight.
Step 3 — Soak Wooden Skewers
If using wooden skewers, soak them in water for at least 30 minutes before threading, to stop them burning on the barbecue or under the grill.
Step 4 — Thread the Skewers
Thread the marinated chicken onto the skewers, alternating with chunks of red onion and pepper.
Step 5 — Preheat the Grill or Barbecue
Heat your barbecue to a good, high direct heat, or preheat your grill to high if cooking indoors.
Step 6 — Cook the Kebabs
Cook for 12–15 minutes, turning regularly, until the chicken is well charred in places and cooked all the way through, with no pink remaining and the juices running clear.
Step 7 — Rest Before Serving
Rest for a couple of minutes before serving.
My Top Tips for the Best Delia Smith Chicken Kebabs
Don’t skip the marinating time. Even a couple of hours makes a real difference, but overnight is genuinely better, giving the yoghurt proper time to tenderise the chicken.
Cut the chicken into even-sized chunks. This ensures everything cooks at the same rate, so you’re not left with some pieces overdone while others are still raw.
Soak wooden skewers properly. Skipping this step is the most common reason skewers char and burn before the chicken is even close to cooked through.
Turn the kebabs regularly while cooking. This gives you an even char all over, rather than one side burning while the other stays pale.
Use a meat thermometer if you’re unsure. Chicken is safely cooked at 75°C in the thickest part, which takes all the guesswork out of the timing.
Serving Suggestions
Serve with warm flatbreads, a simple salad, and a dollop of extra yoghurt or a drizzle of tahini. Rice is also a lovely accompaniment if you want something a bit more substantial.
How to Store Delia Smith Chicken Kebabs
In the fridge: Store cooked kebabs in an airtight container for up to 3 days. Reheat thoroughly until piping hot before eating.
At room temperature: Not suitable — refrigerate promptly once cooled, as with any cooked chicken.
In the freezer: Freeze the raw, marinated chicken (unskewered) for up to 3 months. Defrost fully in the fridge before threading and cooking as normal.
Delia Smith Chicken Kebabs Recipe
Ingredients
Method
- Combine yoghurt, garlic, ginger, lemon juice and spices for the marinade.
- Add the chicken and marinate for at least 2 hours, ideally overnight.
- Soak wooden skewers in water for 30 minutes, if using.
- Thread chicken, onion and pepper onto the skewers.
- Heat the barbecue or grill to high.
- Cook for 12–15 minutes, turning regularly, until charred and cooked through.
- Rest briefly before serving.
Notes
Frequently Asked Questions About Delia Smith Chicken Kebabs
Can I use chicken breast instead of thighs?
You can, though thighs stay noticeably more moist and tender, particularly over direct, high heat, whereas breast meat can dry out more easily if slightly overcooked.
How long should I marinate the chicken for?
A minimum of 2 hours makes a real difference, but overnight in the fridge gives the best, most tender result, allowing the yoghurt marinade proper time to work.
Can I cook these in the oven instead of on a barbecue or grill?
Yes, cook on a wire rack over a baking tray at 200°C (180°C fan / Gas 6) for about 20–25 minutes, turning halfway through, until cooked through and lightly charred.
How do I know when the chicken is properly cooked?
The juices should run completely clear when the thickest piece is pierced, with no pink remaining. A meat thermometer reading of 75°C is the most reliable check.
