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BBQ chicken kebabs

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500g Boned, skinless chicken thighs
1 Garlic clove, crushed
3 tbsp Natural yogurt
1 tsp Tandoori spice powder
Juice of 1/2 lemon
100g Quinoa
40g Parsley, finely chopped
Juice of half a lemon
1/2 pomegranate Seperated into little pink jewels
1/2 tsp Sumac
2 whole beetroot, cooked
1 Apple, grated
1 large Carrot, grated
2 tbsp White wine vinegar
1 tbsp Olive oil
1/2 tsp Mustard seeds

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BBQ chicken kebabs

  • Serves 4
  • Easy


This is a great BBQ feast. As the chicken has been marinated in lemon and yogurt, it is lovely and tender (i.e. minimal chewing for littlies!).

I serve this with my version of quinoa tabbouleh and beetroot, apple and carrot salad. See below for the recipes for these. But any accompaniments would be great with these kebabs. They are lovely with pizza bread and yogurt dressing as well.

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Prepare the kebabs

In a bowl, mix the lemon juice, tandoori powder and yogurt. Dice the chicken thighs and add to the bowl. Mix to combine. Leave to marinate for 20 minutes in the fridge. Threaad onto skewers and either grill or barbecue.


Make the quinoa tabbolueh

Cook the quinoa for 15-20 minutes in 500ml boiling water. Once cooked, drain and rinse under cold water. Allow to drain thoroughly. Mix the quinoa, lemon juice, chopped parsley, sumac and pomegranate seeds. Serve.


Make the beetroot, carrot and apple salad

In a large bowl, grate the apple and carrot. Chop the cooked beetroot into large matchsticks. Add the mustard seeds, oil and vinegar. Mix well to combine. Serve.

Alison Lyles

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