Yoghurt Marinated Chicken Kebabs



This chicken is as juicy as it looks. The yoghurt marinade is very quick to make with the usual ingredients that you find in your cupboard. That’s the great thing about cooking a variety of food every week, you have at your disposal a lot of herbs, spices, oils and sauces, that even traditional dishes can be refreshed with ease. This is a classic recipe which never gets tired and works well with so many side dishes. Last week I had the chicken with the Baba Ganoush  and Roasted Sweet Potato that I’d made: they all sang in harmony, it really was a great combination of dishes! Try one, or better still, all three!

Yoghurt Marinated Chicken Kebabs



2 Chicken Breasts (cut into strips of 8-10)

1 cup Low Fat Greek Yoghurt

1 tsp Coriander Powder

1/2 medium Onion

2 tbsp of Garlic Paste (or grated fresh garlic)

1 tbsp of chopped Parsley

Pinch of salt

1 tsp Black Pepper

1 tsp Smoked Paprika

1/2 tsp Cumin Powder

Juice of Half Lime

8 – 1- Mini Kebab Sticks

Vegetable oil



Clean the chicken (salt, lime juice, rinse with water). Cut the Chicken breast into strips, you should be able to get at least 4 strips from each chicken breast.

In plastic bowl (with a lid) pour all the ingredients in and mix well. Transfer the chicken to the batter and fold it in until fully submerged. Then cover the container with the lid and transfer to the refrigerator overnight or for at least 4 hours.

The following day, take the chicken and one kebab stick and lace the strip through the stick, don’t worry about the excess batter on the chicken at this time. Place the completed sticks in a separate plate.

If you wish to shallow fry the chicken then do so in a griddle pan, with a little oil, make sure you shake off the excess batter before placing them gently in the griddle. Do this under a medium heat, 3-4 minutes on each side. You can then complete the cooking in the oven.

You can also grill the chicken, by placing them on a oil sprayed foil tray under a hot grill for 4-5 minutes on each side.

Serve with the Bulgar Pilaf or Baba Ganoush, also on the blog.


Salmon Kebab Sticks

IMG_7101Here marks the end of the stick it in the oven with a drizzle of lemon and pepper Salmon fillets. No more, and I mean it.  I have no problem with grilled Salmon any day of the week, especially if you want something quick after a long day that still tastes pretty decent with a simple side of potatoes or vegetables.

I bought some salmon earlier at the weekend and seriously that was all I had in mind; but as with life, we all need a transformation of some kind and so as I walked through the dreary aisles of Morrison’s Superstore I almost shouted:  “What about the salmon?!” So this post is dedicated to the beloved Salmon which has served us tirelessly and has been crying out for a make-over greater than being chunked, diced or smoked. He wants more out of life.

This recipe should take you no more than an hour. I took my time with this one only because I find cooking very therapeutic, but I’m sure it can be achieved in much less time. As with regular Salmon fillets, be careful not to over-cook them, you want to retain the juices, this often happens when you re-heat Salmon which sometimes can’t be avoided. Having said that I re-heated these for my lunch and they were fine.

Salmon Kebab Sticks

  • Servings: 8
  • Difficulty: easy
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2 skinless salmon fillets (480g)

2 cups fresh breadcrumbs

1 tbsp Thai Green Paste

1/4 cup finely chopped red sweet peppers

1/4 cup freshly chopped Coriander

1 tbsp fish sauce

1/2 tsp garlic and ginger paste

Mini kebab sticks (optional)

1/2 black pepper



1/2 tsp Tumeric Powder

4 tbsp Honey

1/2 cup hot water



  1. Take the salmon steaks and either roughly blend it in a food processor or mince it using a meat tenderiser and sharp knife on a chopping board. You want a mince like consistency.
  2. The breadcrumbs are formed from stale white bread of a crusty loaf of bread which you can slice and place in the oven for a few minutes to dry out slightly before blending in the food processor.
  3. Mix all the ingredients together adding the breadcrumbs little by little, you want the mixture to form a large ball.
  4. Shape the mixture into 8-10 balls and place in the fridge for 30 minutes, this will help the mixture hold together whilst cooking.
  5. Remove from the fridge and form the salmon into ‘tear drop’ shapes before piercing through with the kebab stick. Alternatively roll them into sphere’s on to a well oiled baking sheet or pan. Make sure you leave spaces between the kebab sticks whilst cooking.
  6. Place in a pre-heated oven a gas mark 5 for 15-20 minutes, turning the kebab sticks over if necessary.
  7. Half way through the cooking mix together the turmeric, honey and water, using a pastry brush, brush the kebab balls with the marinade before returning to the oven for the last 5 minutes.
  8. Serve with sweet mashed potatoes

All content and images copyright ©  2014 Ranette Prime – Love Loretta’s Kitchen