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Delia Smith Chicken Kebabs Recipe

Delia Smith Chicken Kebabs Recipe

Delia Smith's chicken kebabs recipe gives you juicy, well-charred chicken every time, thanks to a proper marinade and the right cooking heat.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 700 g boneless skinless chicken thighs, cut into chunks
  • 200 g 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

Method
 

  1. Combine yoghurt, garlic, ginger, lemon juice and spices for the marinade.
  2. Add the chicken and marinate for at least 2 hours, ideally overnight.
  3. Soak wooden skewers in water for 30 minutes, if using.
  4. Thread chicken, onion and pepper onto the skewers.
  5. Heat the barbecue or grill to high.
  6. Cook for 12–15 minutes, turning regularly, until charred and cooked through.
  7. Rest briefly before serving.

Notes

Marinate for as long as possible; overnight gives the best, most tender result.
Cut chicken into even chunks for consistent cooking.
Always soak wooden skewers before threading to prevent burning.
Turn regularly for an even char.
Freeze the raw marinated chicken for up to 3 months.