chicken

the best marinated chicken kebabs

method

Serves 6-8
If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for fish and lamb kebabs as well – also listed below!

Chicken kebabs
Makes 6-8 kebabs

• 500g/1lb 2oz free-range boneless chicken breasts
• 4 courgettes, sliced very thinly lengthways
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

for the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chili
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil

Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they're done.

Fish kebabs
Makes 6-8 kebabs

• 500g/1lb 2oz monkfish tail (or cod or haddock), trimmed of all skin and bone and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 255g/9oz boiled new potatoes, halved

for the marinade
• 2 thumb-sized pieces of fresh ginger, thinly sliced
• juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves of garlic
• 2 dried chillies, crumbled
• 1 handful of fresh mint
• 4 tablespoons natural yogurt

Put all the marinade ingredients except the yogurt into a food processor and blitz until smooth. Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes each side.

Lamb kebabs
Makes 6-8 kebabs

• 500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 2 red onions, peeled and quartered
• 2 red peppers, deseeded and cut into 2.5cm/1 inch pieces

for the marinade
• 1 tablespoon smoked paprika
• 2 cloves
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• sea salt and freshly ground black pepper
• olive oil

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

• from Jamie's Kitchen

ingredients

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1. by Adam on Wed 07 Sep 2011 @ 02:33

Just made the chicken kebabs and they were amazing. Way more work than simply buying them from the butchers but totally worth it.

2. by Gaby Rosas on Sat 27 Aug 2011 @ 19:04

Hello, I am from Mexico, and I am trying to find your satay Sauce, if you could help me ?? try on Fox Page and here in Oliver Page<br /> BTW I love all your recipes!!<br /> Thank you very much<br /> Gaby

3. by Jenny on Sat 23 Jul 2011 @ 20:48

Made the chicken kebabs for dinner with salad and pitta breads tonight, they were lovely. Substituted the spring onions for red onion and the lemon for a lime as didn't have the others but were still delicious!

4. by danny toomey on Sat 02 Jul 2011 @ 07:29

me and my little girl whos 8 are making chicken kebabs today and after looking at the recipes im sure we will enjoy them when there done ,,,,

5. by sumathi on Tue 28 Jun 2011 @ 08:35

Thanks Jamie, your chicken kebabs were fabulous. My daughters party goers said that was their best ever kebabs they have ever had.<br /> Thanks

6. by grace on Mon 13 Jun 2011 @ 09:53

this looks nice asepedt the yellow one lol

7. by Deborah on Sat 14 May 2011 @ 04:57

Yum....can you come to our house and show me how its done lol. Love watching you cook.

8. by rosane on Mon 15 Jun 2009 @ 03:34

hi love to watch your program on tv. I wish we had one of your restaurants here in Brazil. Thanks for the wonderfull recipes
bye

9. by chef du jour on Fri 12 Jun 2009 @ 18:21

Jamie, I have seen many of your recipes where you use "red chilies". Do these go by any other possible name? I live in Austin, Texas and although we have lots of peppers, I cna't find these little red ones, fresh. Any thoughts or should I just keep looking perhaps at a farmer's market? I have substituted for your pasta with cinnamon but am anxious to find these little buggers!
Dorie

10. by david on Mon 01 Jun 2009 @ 15:26

i love you , i think your amazing i love what you do and all your food is just simply outstanding you totally rock dude !

11. by Andy on Tue 17 Feb 2009 @ 12:22

Just put these on my Bar menu, very tasty and really easy, cheers.....

12. by Graham on Sat 10 Jan 2009 @ 21:40

Wiil try

13. by baji_77 on Sat 18 Oct 2008 @ 10:38

Jamie, this was a great recipe-we couldn't stop licking our fingers! I didn't have a barbecue, so I grilled the zucchini strips in extra virgin olive oil while I let the chicken sit in the marinade ( about 15-20mins-I was pressed for time). In the marinade for the chicken, I added in the food processor "moroccan style" lemon preserves that I had made (about 2 or 3 slices) instead of lemon zest and juice with a dash of cumin. It really enhanced the flavors.
Thanks.

14. by Natasha on Wed 01 Oct 2008 @ 16:07

Thankyou for your gorgeous idea in food, it suprised many of my friends.
Natasha x

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