Chicken kebab has tender meat, a well-seasoned marinade and slightly charred edges from the grill. For a simple homemade dinner, Delia Smith Chicken Kebabs Recipe combines juicy chicken, yoghurt, garlic and warm spices with colourful peppers and onions.
Ingredients
This recipe serves 4 people, with approximately 20 minutes of preparation, 2 hours of marinating and 15–20 minutes of cooking.
For the chicken marinade:
700g boneless, skinless chicken thighs
200g plain natural yoghurt
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon freshly grated ginger
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
½ teaspoon garam masala
1 teaspoon salt
½ teaspoon black pepper
For the kebabs:
1 large red onion, cut into chunks
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
8 wooden or metal skewers
A little olive oil for brushing
Lemon wedges, for serving
How to Make Delia Smith Chicken Kebabs
Step 1
Cut the chicken thighs into pieces about 3–4cm wide. Try to keep them roughly the same size so they cook evenly. Chicken thighs are my first choice for kebabs because they have enough fat to stay juicy during grilling.
Put the yoghurt, olive oil, garlic, ginger, lemon juice, cumin, coriander, paprika, turmeric, garam masala, salt and black pepper into a large bowl. Mix everything with a spoon until the marinade looks smooth and the spices are evenly distributed.
Add the chicken pieces and stir until every piece is covered in the yoghurt mixture. Cover the bowl and refrigerate for at least 2 hours. You can leave it for up to 8 hours if preparing dinner in advance.
Don’t rush the marinating time. The chicken tastes noticeably better after a couple of hours, especially with the garlic, ginger and spices.
Step 2
If you’re using wooden skewers, soak them in cold water for 30 minutes before cooking. Metal skewers can be used immediately.
Cut the red onion and bell peppers into chunks similar in size to the chicken. Thread the pieces onto the skewers, alternating between chicken, onion and peppers.
Leave small gaps between the ingredients instead of pushing everything tightly together. This helps the heat reach the sides of the chicken and gives the vegetables room to brown.
Preheat your barbecue or oven grill to medium-high heat. If using the oven, preheat it to 200°C (180°C fan) and lightly oil a baking tray.
Step 3
Place the skewers on the barbecue or under the hot grill. Cook for approximately 15–20 minutes, turning every few minutes to brown the chicken on all sides.
The marinade should develop a golden colour, with a few darker patches around the edges. Some charring adds flavour, but avoid letting the spices burn.
For oven cooking, arrange the kebabs on the prepared tray and roast for 20–25 minutes, turning halfway through. You can finish them under the grill for another 2 minutes if you want more colour.
Check the thickest piece of chicken with a meat thermometer. It should reach an internal temperature of 75°C.
Remove the skewers from the heat and let them rest for about 5 minutes before serving. Add a squeeze of fresh lemon juice just before eating.
What to Serve With Delia Smith Chicken Kebabs
Pitta bread: Warm pitta bread is one of the easiest accompaniments. Fill it with chicken, grilled peppers, lettuce and a spoonful of yoghurt sauce.
Basmati rice: Plain basmati rice goes particularly well with the seasoned chicken. Add a little lemon juice or chopped parsley if you want more flavour.
Cucumber and tomato salad: Chop fresh cucumber, tomatoes and red onion, then dress them with olive oil, lemon juice and salt. The fresh vegetables balance the rich marinade.
Mint yoghurt sauce: Mix plain yoghurt with chopped mint, crushed garlic and a little lemon juice. Serve it cold beside the hot kebabs.
Roasted potatoes: Small potatoes roasted with olive oil, salt and paprika make a good alternative to rice. Their crisp edges taste especially good with the garlic marinade.
For a family dinner, I would serve Delia Smith Chicken Kebabs Recipe with warm flatbread, cucumber salad and mint yoghurt sauce. It’s a simple combination that lets the chicken remain the main attraction.
Delia Smith Chicken Kebabs Nutrition Information
The following nutritional values are estimates for one serving when the recipe is divided into four portions. Bread, rice and additional sauces are not included.
Nutrient | Amount per serving |
|---|---|
Calories | 350 kcal |
Protein | 36g |
Carbohydrates | 10g |
Total Fat | 19g |
Saturated Fat | 5g |
Fibre | 2g |
Sugar | 5g |
Sodium | 700mg |
The chicken supplies most of the protein, while the peppers and onions contribute vitamins and fibre. Nutritional values vary according to the chicken, yoghurt and amount of marinade remaining after cooking.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works well, although it dries out faster than thighs. Cut it into even pieces and avoid leaving it on the grill longer than necessary. Check that the centre reaches 75°C.
How long should I marinate chicken kebabs?
Two hours gives the marinade enough time to season the chicken. You can marinate it for up to 8 hours in the refrigerator for a stronger flavour.
Can I cook chicken kebabs in the oven?
Yes. Preheat the oven to 200°C (180°C fan) and cook the kebabs for approximately 20–25 minutes, turning halfway through. Check the chicken’s internal temperature before serving.
How do I keep chicken kebabs juicy?
Use chicken thighs, keep the pieces similar in size and avoid overcooking. The yoghurt marinade also helps prevent the exterior from drying out too quickly.
Can I prepare the kebabs the night before?
You can prepare the vegetables and marinade the night before, but I recommend adding the chicken to the marinade closer to cooking time, allowing 2–8 hours in the refrigerator.
How long do leftover chicken kebabs last?
Store cooked chicken kebabs in an airtight container in the refrigerator for up to 3 days. Refrigerate leftovers within 2 hours of cooking and reheat until piping hot.
Can I freeze chicken kebabs?
Yes. Cooked chicken kebabs can be frozen in airtight containers for up to 2 months for best quality. Defrost them overnight in the refrigerator before reheating thoroughly.
What makes chicken kebabs taste better?
Fresh garlic, lemon juice, properly measured spices and enough marinating time give chicken kebabs their flavour. Cooking over a hot grill adds the lightly smoky taste that makes them especially good.