Recipe: Chicken Shish Kebab


Need a new chicken recipe? These Turkish shish kebabs are delicately spiced, but don't compromise on flavour. Try them for yourself - they taste as good as they look.


Shish Kebab

  • 6 thighs of chicken
  • 200 ml natural yoghurt
  • 1 shot of olive oil
  • 1 lemon
  • 2 cloves of garlic
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp red pepper flakes


  • 4 tbsp natural yoghurt
  • 1/2 cucumber
  • 1 lemon
  • 1 smal clove of garlic
  • 1 bunch of fresh mint
  • 1 pinch of salt and pepper


  • 1 selection of breads
  • 1 red onion
  • 1 chunk of iceberg lettuce
  • 1 chunk of red cabbage
  • 1 carrot
  • 1 squeeze of chilli sauce
Marinating the Chicken

Step 1

Marinating The Chicken

Zest and juice the lemon into the yoghurt along with all the ground spices, the olive oil and the grated cloves of garlic. Remove any skin, sinew and bone from the chicken thighs, but keep them whole. Toss the chicken in the marinade, season with a generous pinch of salt and pepper and leave in a covered container in a fridge overnight, or for at least a couple of hours.

Cooking the Kebabs

Step 2

Cooking The Kebabs

Skewer the chicken thighs onto metal skewers, with 3 thighs per portion and using 2-3 skewers to hold all the meat in place without too many straggly ends. Lay the skewers onto a grill tray lined with tin foil and cook under a low temperature grill for approximately 15 minutes, turning very 5 minutes or so. (It should cook slowly to ensure it gets right through to the middle and is able to char the outside marinade a little in the process.)

Making the Tzatziki

Step 3

Making The Tzatziki

Chop the fresh mint finely and grate the cucumber, avoiding the centre watery core. Zest the lemon into the yoghurt and stir in the mint, cucumber and a tiny bit of finely grated garlic. Taste and season with salt and pepper.

Finishing and Serving

Step 4

Finishing And Serving

Shred the lettuce, cabbage, carrot and onion and toss together with salt, pepper and a little olive oil and lemon juice (from the lemon you zested into the Tzatziki) to form a slaw style garnish. Warm a pitta and fill with some of the salad and tzatziki before carving the cooked chicken skewers on top. Finish with optional chilli sauce and serve immediately.

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