Ingredients
Instructions
Preparing the skewers
- Submerge the skewers in water to stop them from burning during cooking. Soak for 10 minutes, and use a plate to weigh them down if needed.
- Combine the paprika, minced garlic, 2 tbsp of olive oil, salt and pepper in a large bowl.
- Add the diced chicken thigh and use your hands to coat the chicken evenly in the marinade.
- Thread the chicken onto the bamboo skewers. This recipe will make approximately ten skewers.
Cooking
Barbecue / Pan-fry
- Preheat a large skillet or the barbecue on medium-high heat.
- Add the remaining 1 tbsp of olive oil, followed by the skewers and cook for 10-12 minutes, turning once halfway. Cook until the juices run clear and the chicken is caramelised.
- Allow to rest for 5 minutes before serving.
Oven
- Preheat the oven to a 180°C fan.
- Arrange the skewers on a baking tray lined with baking paper. Cook for 15-18 minutes, turning once halfway.
- Allow to rest for 5 minutes before serving.
Notes
Serving suggestions
Try these delicious kebabs with a green leafy salad, cheat’s caesar salad, coleslaw, crispy potatoes or potato salad.
MAKE AHEAD – Prepare the skewers and refrigerate them for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Cook as per the recipe.
LEFTOVERS – Refrigerate cooked leftover chicken skewers for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: chicken, kebab
- Method: barbeque, pan, skillet, grill
- Cuisine: Middle Eastern
Keywords: Homemade Chicken Kebabs, Homemade Chicken Kebabs recipe