Chicken kebabs are the ultimate barbecue dish for those craving something other than burgers or sausages.
While they work well with a simple seasoning of salt and pepper, this recipe by Jamie Oliver utilises a juicy marinade that gets soaked up by the chicken.
The result is succulent meat with a subtly fragrant flavour from a blend of three staple spices.
Garam masala, paprika, and turmeric form a smokey yet sweet taste and the chargrilled cooking method gives them an added edge.
Though they’re made for barbecue cooking, they’ll do just as well on a grill indoors, or even an air fryer.
Instructions
Start by grating the garlic and ginger, then mix them with yoghurt, passata, olive oil, garam masala, smoked paprika, and ground turmeric.
Meanwhile place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
Cut the chicken breasts into bite-sized chunks and add them to the marinade and be sure to season with a pinch of sea salt.
Cover the chicken and refrigerate for at least two hours (up to eight hours is best if you have time), to allow the flavours to meld.
Just before removing the chicken from the fridge, halve and deseed the red pepper.
Cut into large chunks similar to the chicken, then thread the marinated chicken and pepper chunks onto the soaked wooden skewers.
Preheat the grill or barbecue to medium-high heat and drizzle the skewers with a little oil.
Grill the kebabs for 10 to 15 minutes, turning every two minutes until golden and cooked through (internal temperature of 74C).
Serve the kebabs on their own or pair them with a fresh salad, rice, or warm flatbreads.
