Lets face it summer in Devon has well and truly packed its bags and buggered off, I had dreams of topping up my tan, the kids playing in the paddling pool and Mr K cooking something scrummy on the BBQ – the reality is somewhat different. However, I wasn’t going to let a little bit of rain dampen my BBQ dream so I rustled up some homemade chicken kebabs for us to enjoy indoors.
- 4 Chicken Breasts
- 1 Pepper
- 1 Onion
- 170g Greek Yogurt
- 2 tsp Smoked Paprika (to taste)
- 6 Kebab Sticks
Mix the Greek yogurt and paprika in a bowl and set aside.
Cut the chicken breasts into chunks and put in a large zip lock bag, spoon in the yogurt marinade, zip the bag up and mix together. Pop the bag in the fridge overnight.
When you are ready to use the chicken, spoon the contents of the zip lock bag into a bowl for ease when preparing the kebabs.
I would normally soak the wooden sticks but this time I used tin foil to wrap around the ends so they didn’t burn under the grill. You want to start loading the kebab sticks with the chicken and veg, we like our kebabs quite meaty so I used two chunks of chicken at a time then either a pepper, piece of onion or mushroom.
This is what mine looked like after putting together, not the prettiest but they are super filling. I put the grill on a high heat and cooked for around 20 minutes, making sure to turn the kebabs during cooking and also checking the chicken was cooked through before serving.
I served the kebabs with spicy sweetcorn, I couldn’t manage all three kebabs as they were too filling so I saved one for my lunch the following day.