Ingredients
Units
Scale
- 10 bamboo skewers
- 1 tbsp paprika
- 2 garlic cloves, minced
- 2 tbsp olive oil (plus 1 tbsp extra if barbecuing/pan-frying)
- 1 tsp salt
- 1/2 tsp black pepper
- 500 g boneless chicken thigh fillets, cut into bite-sized pieces
Instructions
Preparing the skewers
- Submerge the skewers in water to stop them from burning during cooking. Soak for 10 minutes, using 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 chicken thigh pieces 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.
- Follow one of the cooking methods below.
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 through. Cook until the juices run clear and the chicken is caramelised.
- Allow to rest for 5 minutes before serving.
Oven
- Preheat the oven to 200°C/400°F (180°C fan).
- Arrange the skewers on a baking tray lined with baking paper. Cook for 15-18 minutes, turning once halfway through.
- 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 or 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: 15 mins
- Cook Time: 12 mins
- Category: chicken, kebab
- Method: barbeque, pan, skillet, grill
- Cuisine: Middle Eastern