This easy Jamie Oliver chicken kebab recipe is perfect for a quick and delicious meal. Marinated in creamy yoghurt, fragrant spices, and fresh vegetables, these kebabs are full of flavour. You can easily customize the recipe with whatever veggies you have on hand, making it a flexible and tasty dish for any occasion.
Ingredients Needed
- 2 cloves of garlic
- 3cm (1.2 inches) piece of ginger
- 140g (1/2 cup) natural yoghurt
- 60ml (1/4 cup) passata
- Olive oil
- 1 tsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 4 free-range skinless chicken breasts
- 1 large red pepper
How To Make Chicken Kebabs
- Soak the Skewers: Place 12 wooden skewers into a large roasting tray of cold water to soak. This will prevent them from burning while cooking.
- Prepare the Marinade: Peel the garlic and ginger, then finely grate them and add them to a large mixing bowl. Add the yoghurt, passata, 1 tablespoon of olive oil, and spices (garam masala, smoked paprika, and turmeric). Mix everything well.
- Marinate the Chicken: Cut the chicken into bite-sized chunks, add them to the marinade, and season with a small pinch of sea salt. Toss to coat, then cover with clingfilm and refrigerate for 2 hours to marinate.
- Prepare the Pepper: Halve and deseed the red pepper, then chop it into chunks roughly the same size as the chicken.
- Thread the Ingredients onto Skewers: Remove the soaked skewers from the tray, discard the water, and dry the tray. Thread the marinated chicken and pepper chunks onto the skewers, ensuring not to pack them too tightly for even cooking.
- Cook the Kebabs: Heat a griddle pan on high (alternatively, use a grill or barbecue). Drizzle the skewers with a little olive oil. Cook the kebabs for 10-15 minutes, turning every 2 minutes to get a nice golden color and ensure they are cooked through. You may need to cook them in batches.
- Serve: Once cooked, transfer the kebabs to a platter. Serve with a fresh salad, rice, or flatbread for a complete meal.
Recipe Tips
- Cut the Chicken Evenly: Ensure the chicken pieces are the same size for even cooking. This will help them cook at the same time and avoid overcooking some pieces.
- Don’t Overcrowd the Skewers: Leave a little space between the chicken and vegetables on the skewers to allow heat to circulate, ensuring the kebabs cook evenly and get golden.
- Soak the Skewers Well: Soak the wooden skewers in water for at least 30 minutes before using them. This prevents them from burning on the grill or in the pan.
- Marinate Longer for More Flavour: Let the chicken marinate for at least 2 hours (or overnight if possible). The longer it marinates, the more the flavors will develop and the chicken will be extra tender.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken kebabs cool to room temperature. Then, place them in an airtight container and refrigerate for up to 2 days.
- Freeze: Allow the kebabs to cool completely before wrapping them tightly in plastic wrap or foil and placing them in a freezer-safe container. They can be frozen for up to 1 month. To thaw, place them in the fridge overnight, then reheat or serve once fully thawed.
- Reheat: Heat a little oil in a pan over medium heat. Add the kebabs and cook for 5–7 minutes, turning them occasionally, until they are warmed through and golden.
Nutrition Facts
Serving Size: 1 skewer (estimated)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1.5g
- Cholesterol: 70mg
- Sodium: 420mg
- Potassium: 360mg
- Total Carbohydrate: 2g
- Sugars: 1g
- Protein: 32g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cajun Chicken
- Jamie Oliver Air Fryer Whole Chicken
- Jamie Oliver Chicken Saag Recipe
- Jamie Oliver Chicken Leek Risotto
Jamie Oliver Chicken Kebabs
Description
This easy Jamie Oliver chicken kebab recipe is perfect for a quick and delicious meal. Marinated in creamy yoghurt, fragrant spices, and fresh vegetables, these kebabs are full of flavour. You can easily customize the recipe with whatever veggies you have on hand, making it a flexible and tasty dish for any occasion.
Ingredients
Instructions
- Soak the Skewers: Place 12 wooden skewers into a large roasting tray of cold water to soak. This will prevent them from burning while cooking.
- Prepare the Marinade: Peel the garlic and ginger, then finely grate them and add them to a large mixing bowl. Add the yoghurt, passata, 1 tablespoon of olive oil, and spices (garam masala, smoked paprika, and turmeric). Mix everything well.
- Marinate the Chicken: Cut the chicken into bite-sized chunks, add them to the marinade, and season with a small pinch of sea salt. Toss to coat, then cover with clingfilm and refrigerate for 2 hours to marinate.
- Prepare the Pepper: Halve and deseed the red pepper, then chop it into chunks roughly the same size as the chicken.
- Thread the Ingredients onto Skewers: Remove the soaked skewers from the tray, discard the water, and dry the tray. Thread the marinated chicken and pepper chunks onto the skewers, ensuring not to pack them too tightly for even cooking.
- Cook the Kebabs: Heat a griddle pan on high (alternatively, use a grill or barbecue). Drizzle the skewers with a little olive oil. Cook the kebabs for 10-15 minutes, turning every 2 minutes to get a nice golden color and ensure they are cooked through. You may need to cook them in batches.
- Serve: Once cooked, transfer the kebabs to a platter. Serve with a fresh salad, rice, or flatbread for a complete meal.
Notes
- Cut the Chicken Evenly: Ensure the chicken pieces are the same size for even cooking. This will help them cook at the same time and avoid overcooking some pieces.
- Don’t Overcrowd the Skewers: Leave a little space between the chicken and vegetables on the skewers to allow heat to circulate, ensuring the kebabs cook evenly and get golden.
- Soak the Skewers Well: Soak the wooden skewers in water for at least 30 minutes before using them. This prevents them from burning on the grill or in the pan.
- Marinate Longer for More Flavour: Let the chicken marinate for at least 2 hours (or overnight if possible). The longer it marinates, the more the flavors will develop and the chicken will be extra tender.
Jamie Oliver Chicken Kebabs