Mediterranean Chicken Kebabs

These quick and easy kebabs can be cooked on a barbecue or on a griddle. Serve with my Greek salad and pitta bread for a perfect summer meal.

Serves 4

Prep 15 minutes

Marinade in the fridge for at least 3 hours or overnight

Cook 20 minutes

500g boneless, skinless chicken thighs

1 red pepper cut into chunks

1 green pepper cut into chunks

1 red onion cut into chunks

Olive oil spray


1 tbsp olive oil

Zest and juice of 1 lemon

1 tsp honey

1 tbsp dried oregano

1 tbsp sweet smoked paprika

½ tsp cinnamon

Salt and black pepper

Using scissors, trim any fat off the chicken thighs. Cut each thigh into 4 to 6 bite-size pieces.

Mix all the marinade ingredients together and add the chicken. Stir well to ensure the chicken is completely coated. Leave to marinate in the fridge for at least 3 hours or overnight.

Remove the chicken from the fridge, 30 minutes before cooking to bring back to room temperate. Thread the chicken onto metal skewers, alternate with pieces of pepper and onion.

Preheat the oven to 200°C.

Spray each kebab with a few sprays of oil. Place the skewers on a barbecue or heat a griddle pan over a high heat. Cook the skewers for 5 minutes each side, then transfer to a baking tray and place in the oven for 10 until they are cook through.

Serve with Greek salad and pitta bread.

Nutritional Analysis Chicken Kebabs only:

Per Portion


Energy (Kcals) Carbs (g) Protein (g) Fat (g)
214 7.8 28 7.2


Food group Starchy Fruit & veg Dairy Meat/Fish Fats Extras
0 1 0 1 0.5 10 Kcals




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