Jamie Oliver Chicken Kebabs

You know that one recipe you always think about doing but never actually get around to because, ugh, skewers? Yeah — this is the one that finally makes it happen. No drama, no 37 ingredients you’ve never heard of, just good chicken, a tangy yoghurt marinade that smells amazing before it even hits the heat, and a vibe that says: “Look, I tried today.”

We made these for the first time on a drizzly Saturday when the BBQ was definitely not an option, but the craving for something charred and Greek-ish was too loud to ignore. So we stuck them under the grill, crossed our fingers, and hoped. Spoiler: they were bang on. Juicy, spicy-sweet chicken with that smoky edge, all wrapped in warm flatbreads with too much garlic sauce and not enough napkins.

They’ve become a bit of a regular now. Even my picky brother asks for “those yoghurt ones.” So yeah, they’re a keeper.

Why You’ll Love It

• That marinade? Tangy, spiced, and ridiculously forgiving.
• Chicken stays juicy even if you forget about it for a few minutes (I always do).
• You can bake, grill, or chuck them on the BBQ depending on mood or weather.
• Great for batch cooking — they taste just as good the next day.
• Feels like takeaway… without the price or the grease.
• Pairs with anything: rice, salad, chips, flatbreads, or just fingers.

Ingredients

• 1kg boneless, skinless chicken thighs, sliced lengthways

For the marinade:

• 150g natural yoghurt
• 2 tsp paprika
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp dried chilli flakes
• 2 tsp garlic granules (or 3 cloves fresh garlic, minced)
• 1 lemon (zest and juice)
• Salt and freshly ground black pepper

How to Make It

Mix up your marinade:

Grab a big mixing bowl and stir together the yoghurt, spices, garlic, lemon zest and juice, salt and pepper. It’ll look a bit muddy — that’s normal. Smell it. If it doesn’t make you hungry yet, something’s wrong.

Get the chicken in there:

Toss your sliced chicken thighs into the marinade. Use your hands if you’re not precious. Make sure it’s all coated. Cover with cling film and stick it in the fridge for at least 30 mins, or overnight if you remember. (I never do, but it’s better if you do.)

Fire up your heat source:

If you’re grilling, preheat your grill to medium-high. Oven? Go for 200°C (fan) / 220°C (conventional). BBQ? Just make sure it’s hot and not flaming.

Skewer like a pro (or don’t):

Thread the marinated chicken onto metal or soaked wooden skewers. Leave a little space between pieces so they cook evenly. No skewers? No drama — just lay them flat on a tray or grill rack.

Cook ‘til charred and juicy:

Grill or bake for about 20 minutes, turning once. You want golden edges and that little bit of char that tastes like summer, even in February. Don’t panic if they go a bit dark in places — that’s flavour, not failure.

Let them sit a second:

Once they’re cooked through, let them rest a few minutes. Just enough time to warm your flatbreads or toss together a salad. They’ll stay juicy if you leave them alone.

Common Mistakes and How to Dodge Them

Why’s my chicken dry?
You probably used breast instead of thigh, or overcooked it. Thighs forgive. Breasts… not so much.

Do I have to use skewers?
Nope. Just line a tray and lay the chicken out flat. Skewers are fun but not essential.

Why’s my marinade bland?
Did you skip the lemon? Or go shy on seasoning? The marinade needs brightness and salt to sing.

Can I marinate too long?
Yes, weirdly. If you go over 24 hours, the lemon might start “cooking” the chicken. Overnight is perfect.

Storage and Reheating

Fridge: Leftovers keep 3–4 days. Store in an airtight container.
Freezer: Freeze marinated raw chicken or cooked skewers — both work.
To reheat:

• Microwave: Quick, but softens the edges.
• Oven: 180°C for 10–12 mins, covered with foil.
• Air fryer: Best for bringing back that crisp edge — 5 mins at 180°C.

Frequently Asked Questions

Can I use chicken breast instead of thigh?
Yes, but it won’t be as juicy. Thighs handle heat better and stay tender.

Is it very spicy?
Not really. Just a gentle heat from the chilli flakes. Want more kick? Add fresh chilli or hot sauce on the side.

Can I use Greek yoghurt instead of natural?
Absolutely — just thin it slightly with a splash of water or lemon juice so it coats the chicken well.

What can I serve it with?
Flatbreads, rice, pickled onions, garlicky yoghurt, cucumber salad — go wild. It’s super flexible.

Nutrition Facts (Per Serving):

• Calories: 336 kcal
• Fat: 11g
• Carbs: 5g
• Protein: 50g
• Sodium: 246mg
• Sugar: 2g