Turmeric chicken kebabs

AKA tasty simple BBQ food. A little prep, an hour of marinating, and Bob’s your uncle (or in my case it’s Nigel or Neçdet). Shown here with courgette fritters / mücver at a recent summer barbecue where they didn’t last long. The chicken recipe is by Sabrina Ghayour yet again, because her recipes are super!


4 skinless chicken breasts

Or, 500g skinless boneless thighs

2 tsp ground turmeric

1 tbsp garlic granules

1 lime

2 tbsp yogurt

2 tbsp honey

1 tbsp olive oil

Salt & Pepper


  1. Mix together the turmeric, garlic granules, zest & juice of the lime, yogurt, honey and oil in a bowl large enough to accommodate the chicken.
  2. Cut each breast or thigh into large chunks and toss in the marinade.
  3. Cover and leave in the fridge for an hour or so, or at the very least 10 minutes.
  4. Carefully thread the chicken onto 6 (ish) skewers. I use metal ones, but if you’re using wooden skewers it’s a good idea to soak them in water for half an hour so that they don’t burn.
  5. Barbecue for 5 mins or so on each side until browned and cooked through. Or pop them on a baking tray in your oven on its highest setting for 10-12 minutes.
  6. Use a fork to help you push the chicken off the skewers and eat with rice, salad, flatbreads, wraps, or whatever you feel like.

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