Chicken Kebabs

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).

Chicken Kebabs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Serves 2


  • 200g breast meat, cut into cubes
  • Black peppercorns
  • Fennel seeds
  • 2 cloves garlic
  • 2 chilli padi
  • 2 tbsp oil
  • Salt
  • 150g Shiitake Mushrooms, stems removed and halved
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Dark soy sauce


  1. Preheat the oven to 180 Degrees Celcius at least 15 minutes before roasting. Soak 9 satay skewers in water. This is so that they don't catch fire on the grill or in the oven.
  2. In a pestle and mortar, bash together the fennel seeds and black peppercorns until coarse and ground. Then add the garlic and chillies, continue pounding till you get a dry paste. Add the vegetable oil and salt to this paste. Pour oven the cubed chicken and mix to coat evenly. Set aside.
  3. Heat the oven up now, if you haven't already. Mix the mushrooms, balsamic vinegar and dark soy together. Set aside.
  4. In each skewer, alternate the chicken pieces and mushroom pieces by skewering them alternately. You can change the order with whatever vegetables you have standing around at home - I used onions as you can tell from the video.
  5. Place on roasting tray (alumininum lined for me) and in the oven for around 30 mins. By then, the mushrooms will be burnt and black while the chicken will be tender and cooked through.
  6. Serve warm with rice - here I made some coconut rice.
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