Chicken Kebabs are a great way to have a little meat and a little vegetable at the same time. Think of it as a healthier version (well, sort of) of a satay.
Traditionally, kebabs are grilled on an open fire, or at least on a griddle. While I have a griddle that I could use, I prefer to use the oven for my kebabs. The oven would mean there’s less sputtering of oil and herbs in my kitchen, and the flavours get sealed in better. The only compromise you’ll have to make is the lack of char on your meat and vegetables – which some of us can live with.
This recipe uses very basic store cupboard ingredients found in your home. While the cooking takes about 30 minutes, you can have this prepared, chucked into the oven and cleaned up in under 30 minutes too! This is why these kebabs are really easy – and faux fancy. People wow and ooh and aah when you serve these at a party. No one realises that they were super easy to whip up.
If you’re vegetarian, you can easily replace the chicken with firm tofu, halloumi cheese or paneer. The spices and chillies used for the chicken are pretty great on these too!
I serve these simply with lemon wedges – you can go one up by making garlic mayo (mayo with minced garlic and salt – it’s that simple!) or mustard mayo (coarse grain mustard with mayo).