Arabic chicken shish kebabs

    1 hour 35 min

    This chicken shish kebab dish is great for both outdoor barbecuing and oven grilling. It is light and delicious.


    Dubai, United Arab Emirates
    6 people made this

    Serves: 6 

    • 1/4 bunch coriander
    • 2 handfuls of mint leaves
    • 4 cloves garlic
    • 1 (2.5cm) piece root ginger
    • 2 teaspoons salt
    • 1 pinch black pepper
    • 1 teaspoon turmeric
    • 2 tablespoons oil
    • 200g Greek yoghurt
    • 4 skinless chicken breast fillets, cut into large pieces
    • 1 large onion, cut into cubes
    • 1 green pepper, cut into cubes
    • 1 red pepper, cut into cubes
    • 1 yellow pepper, cut into cubes
    • 100 to 200g button mushrooms, left whole or cut into halves

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr35min 

    1. In a bowl, add the coriander, mint, garlic, ginger, salt, pepper, turmeric, and oil. Use a hand blender to mix the ingredients into a paste. (If you do not have a hand blender, chopping the ingredients very finely works just as well).
    2. Add Greek yoghurt to the paste and blend well. Add chicken and coat evenly.
    3. Leave mixture to marinate in the fridge (up to overnight and preferably more than an hour).
    4. Skewer the chicken and the rest of the vegetables onto wooden skewers suitable for grilling or barbecuing.
    5. Place under the oven's grill for about 20 minutes, turning occasionally. Serve hot.


    Soak wooden skewers in water for about 15 minutes before threading to avoid burning.
    If barbecuing, preheat your barbecue to medium-high heat.

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     -  13 Aug 2012