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Chicken Kebabs - Turkish-style

These are made with minced chicken, rather than cubes, then moulded around a skewer.
Flat skewers (found in good cookery shops) or those with a twist are best.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


For 6 kebabs:

12 Chicken Legs (boned and the sinew removed) or 8 Chicken Thighs - boned and minced

2 Red Chili's, chopped - retaining the seeds (wash your hands after handling these

1 teaspoon (5ml) Ground Cinnamon

1 teaspoon (5ml) Ground Coriander

3 teaspoons (15ml) Ground Cumin

2 tablespoons (30ml) Chopped Parsley

6 Spring Onions, finely-chopped

1 medium clove of Garlic, peeled and finely-chopped

a little Salt and freshly-ground Black Pepper

a little Vegetable Oil to brush the kebabs, before grilling


1. Mix all the ingredients together, and form it into 6 sausage shapes.

2. Form each one around a kebab stick - if using wooden one's, these should be soaked in cold water for about half an hour before assembly, this should stop them burning.

3. Just before grilling/barbecuing, brush each kebab with a little oil, the grill for about 4 minutes on each side.

These are ideal served with a dip, such as Pesto or Zhug (q.v..)

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