Shish kebab is a popular dish of skewered and grilled cubes of meat.
It’s an ancient cooking technique in the Middle East with the term “shish kebab” coming from the Turkish şiş (skewer) kebab (roasted meat).
These simple chicken shish kebabs, marinated in tangy lemon juice, garlic and herbs take just 35 minutes to make. The only time-consuming part of this recipe is threading the meat onto the skewers, after the meat has been marinated.
Chicken kebab marinade
There are so many ways to season kebabs, I went for a Provence-style marinade that relies on freshly pressed lemon juice, extra virgin olive oil and Worcester sauce.
How long to marinate kebab meat?
How long to marinate the meat will depend on the cut you choose; anywhere from a few hours to a few days. The longer you marinate it, the tender the meat will be. I marinated these chicken cubes for three days but you could marinate it just overnight.
Skewers
Use bamboo skewers to avoid over-cooking; metal skewers transfer heat sometimes too well and it can overcook the meat. Soak the wooden skewers in water for at least 1 hour before using them.
Grill or Fry
Try keeping a space between the meat pieces on the skewer, this will help them cook more evenly.
If you are grilling your kebabs, don’t discard the marinade, use it to brush the kebabs several times as they cook.
Q: What do you call a really, really quiet piece of meat?
A: A shh-kebab
CHICKEN SHISH KEBAB
These simple chicken shish kebabs, marinated in a tangy blend of Greek yogurt, lemon, garlic and spices take just 35 minutes to make. The only time-consuming part of this recipe is threading the meat onto the skewers..
30
minutesIngredients
700 g Chicken Breast cut into cubes
MARINADE
2 tbsp Erythritol
1 tbsp Cold Pressed Olive Oil
5 tbsp Soy Sauce
2 tbsp Lemon Juice
2 tsp Worcestershire Sauce
4 Crushed Garlic Cloves
1 tsp Dried Herbs de Provence
1/2 tsp Ground Black Pepper
Method
- Cut chicken breast into 2,5cm / 1 inch cubes.
- Combine the marinade ingredients in a jam jar and shake.
- Put the chicken pieces and marinade in a strong Zip bag and place in a bowl in the fridge. Leave to marinade for three days.
- Empty the bag into a colander over the sink, and leave the chicken pieces to dry for a short time.
- Skewer the chicken cubes onto 5-6 wooden skewers.
- Pat dry excess marinade and fry in very hot oil for several minutes on all sides until golden brown.
Notes
- MACROS per skewer: 0.5g Carbs – 45g Protein – 6.2g Fat – 243 Calories
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