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Grilled Chicken Kebabs Recipe

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by Simone Ribeiro (subscribe)
I am a Brazilian journalist based in Birmingham, UK. Visit my blog at http://
Published September 9th 2012
Barbecue mode on: Chicken kebabs, everyone?

The first time I've tried kebabs was in my second visit to UK, in 2009. I do confess the lamb one from a takeaway, in Bath, wasn't too impressive that time, but since I have discovered the delights of the chicken kebab, it's one of my favourite recipes.

Everybody knows the secret of a very good and tender kebab is the chicken marinade. The good news is that you can be very creative when the issue is marinating. I like trying new spice combinations.

For the marinade:
Juice of 2 lemons
1 teaspoon of crushed garlic
1 tablespoon of smoked paprika
Fresh ground sea salt
Diced spring onion (optional)
Fresh ground black pepper
Fresh peppermint (optional)
1 teaspoon of coriander (optional)
1 teaspoon of olive oil

Marinade preparation:

Mix all ingredients together in a large bowl and put the chicken pieces into the recipient, too. Cover it with plastic food wrap and leave it to marinade in the fridge for at least one hour.

(Note: I usually like my chicken marinated one night before cooking. The longer it is marinated, the tastier it will be).

Ingredients for the kebabs:

6 fillets of chicken cut in 3cm cubes
1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper
2 onions cut in 3 cm pieces
Cherry tomatoes
Organic mushrooms
Bamboo skewers

Kebabs preparation:

Thread the skewers with chicken, onions, peppers, tomatoes and mushrooms until there's no more room. Pre-heat the grill (or outdoor barbecue grill) for some minutes and place the kebabs on it. Grill them for 8-10 minutes, each side or until browned. Serve immediately.

(Note: The quantity of ingredients for your kebab depends always on the number of people invited for your barbecue.)
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