Chicken kebab with crunchy red cabbage

Friday night is takeaway night in our house (or at least it’s food that feels like a takeaway) and last week we had this super colourful meal of chicken kebabs with flatbreads and all the trimmings. No you don’t have to lay the food out in rainbow patterns, I just don’t seem to be able to help myself. But yes, this is waaaaaaay better for you than a ‘real’ doner kebab! The chicken recipe is from the wonderful Meliz Cooks, and considering how easy it is to make, the red cabbage is a no brainer. Totally unnecessary chips are optional, but kept the teenager happy. See separate post for the flatbreads if you’d like to make them (they’re excellent).

Flatbreads, lemon wedges, shredded iceberg, cucumber wedges, parsley, mayo, chicken, tomatoes with sumac, red peppers, red onions with mint, red cabbage, gerkins, chilli sauce, humus.



600g skinless boneless chicken fillets

3 tbsp plain yogurt

2 tbsp pomegranate molasses

2 tbsp tomato puree

2 tbsp olive oil

1 tbsp honey

1 tbsp lemon juice

1 tsp dried oregano

1/2 tsp cumin

1/4 tsp cinnamon

Optional pinch chilli flakes

1/2 tsp paprika

1/2 tsp garlic granules

Salt & pepper

2 large onions

Red Cabbage:

1/2 smallish red cabbage

3 tbsp olive oil

3 tbsp lemon juice

1 tsp salt

1 tsp sugar



  1. Put all of the ingredients bar the chicken and onions into a large dish and mix well until fully combined.
  2. Chop the onions into large wedges, trim any weird bits off the chicken pieces and throw them all in there too. Mix well, cover, and leave to marinade for 4 hours or so in the fridge.
  3. Heat oven to 180C.
  4. To cook the chicken, thread the chicken onto skewers (weave them through multiple times), max 2 pieces per skewer so that they are not tightly packed.
  5. Put the onion wedges and remaining marinade in a roasting tin, and lay the skewers on top, and roast for 20 minutes.
  6. Turn the chicken pieces over, baste with marinade, and roast for a further 20 minutes, by which time the chicken should be cooked through.
  7. Slice up to serve.

Red cabbage:

  1. Shred the red cabbage, chuck it in a bowl with the other ingredients and mix well. Leave to sit for half an hour. That’s literally it.

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