Oven-grilled Chicken kebabs

These Chicken kebabs are a great protein option to have at any table -They are so easy to put together and even easier to eat!

A little prep is all the work needed to make these delicious chicken kebabs.

I use boneless chicken thigh for my kebabs because they are a moist cut and don’t dry out as fast as chicken breast.

Adding plain yoghurt to the chicken helps tenderise it resulting in soft, succulent chicken pieces. 

What i love about these chicken kebabs are all the side options you can have. Garlic bread and a salad. Pita bread and humus dip. Fries. Buttered Naan. Vegetable rice – The options are endless! With so many side variations to this dish, theres no getting bored.

I like to marinate these and freeze them in a ziplock bag for those days when i just cannot muster the energy or the strength to cook -these days tend to come a lot more now i have a toddler!

a few tips:

• Bamboo skewers work great however, you have to soak them in water for at least 20 min so they don’t burn
• Don’t push the chicken too tightly together on the skewer – you might end up with raw pieces.

Don’t panic If you can’t get boneless chicken thigh. Here’s a tutorial on how to debone a chicken thigh in seconds!