Anne Morgan Delia Smith’s chicken kebab recipe is from The Delia Collection: Chicken, and it is one of the simplest things in the whole book: cubes of chicken breast marinated in turmeric, cumin, lime juice, garlic, and ginger, threaded onto skewers, and grilled for about 10 minutes until golden with charred edges.
I make these all through summer because the marinade takes 2 minutes to throw together and then the fridge does the rest of the work while you get on with something else. The turmeric turns the chicken a brilliant yellow that looks fantastic on the plate.
More Chicken Recipes:
The Marinade Does All the Work
Two hours is the minimum but overnight is better, because the lime juice tenderises the chicken and the turmeric stains it all the way through rather than just sitting on the surface. If you only have 30 minutes the flavour will be there but the colour will not be as deep.
Wooden skewers need soaking in water for 30 minutes beforehand or they catch fire under the grill. Metal skewers are easier if you have them.
Chicken Kebab Ingredients
Breast meat works best here because the cubes cook quickly under the grill and thigh meat needs longer to render its fat. Cut the pieces to a uniform size so they all cook at the same rate.
- 3 boneless chicken breasts, cut into 2.5 cm (1 inch) cubes
- For the marinade:
- 2 tablespoons groundnut or flavourless oil
- Juice of 1 lime
- 1 heaped teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 clove garlic, crushed
- 1 teaspoon freshly grated ginger
- Salt and freshly milled black pepper
- To serve:
- Lime wedges
- Fresh coriander (cilantro) leaves
How To Make Delia Smith Chicken Kebabs
- Make the marinade: Mix the oil, lime juice, turmeric, cumin, garlic, ginger, and seasoning together in a bowl. Add the chicken cubes and toss them around until well coated, then cover and leave in the fridge for at least 2 hours or overnight.
- Thread the skewers: Thread the chicken pieces onto wooden or metal skewers, leaving a small gap between each piece so the heat can get to all sides evenly.
- Grill: Pre-heat the grill to its highest setting. Lay the skewers on a grill rack and cook for about 5 minutes on each side, turning once, until the chicken is golden and cooked through with a few charred edges.
- Serve: Pile the skewers onto a plate with lime wedges and a scattering of fresh coriander.
On the Barbecue Instead
These are even better on a barbecue than under the grill because the smoke adds another layer that works perfectly with the spices. Cook them over medium-hot coals rather than raging flames so the outside does not burn before the inside is done.
What to Serve Alongside
Couscous with fresh herbs and a green salad is the lightest option. Flatbreads with yoghurt and a squeeze of lime turns them into wraps. For something more substantial, pile them on top of rice with a spoonful of mango chutney.
Frequently Asked Questions
Can you cook these in the oven?
Lay the skewers on a baking tray lined with foil and bake at 220°C for 15 to 18 minutes, turning halfway. You will not get the same charred edges but the flavour is still good.
How long can you marinate chicken kebabs?
Up to 24 hours in the fridge. Any longer and the lime juice starts to break down the texture of the meat and it goes mushy rather than tender.
Can you freeze marinated chicken kebabs?
Yes. Thread them onto skewers, wrap tightly in cling film, and freeze for up to 2 months. Defrost overnight in the fridge and grill straight from cold.
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Nutrition Facts
- Calories: 280 kcal
- Fat: 12g
- Carbohydrates: 3g
- Fibre: 1g
- Protein: 38g
Nutrition estimated per serving based on 3 servings.
Delia Smith Chicken Kebabs
Course: Dinner, LunchCuisine: IndianDifficulty: Easy3
servings10
minutes10
minutes280
kcalDelia Smith’s chicken kebab recipe is from The Delia Collection: Chicken, and it is one of the simplest things in the whole book: cubes of chicken breast marinated in turmeric, cumin, lime juice, garlic, and ginger, threaded onto skewers, and grilled for about 10 minutes until golden with charred edges.
I make these all through summer because the marinade takes 2 minutes to throw together and then the fridge does the rest of the work while you get on with something else. The turmeric turns the chicken a brilliant yellow that looks fantastic on the plate.
Ingredients
3 boneless chicken breasts, cut into 2.5 cm (1 inch) cubes
For the marinade:
2 tablespoons groundnut or flavourless oil
Juice of 1 lime
1 heaped teaspoon ground turmeric
1 teaspoon ground cumin
1 clove garlic, crushed
1 teaspoon freshly grated ginger
Salt and freshly milled black pepper
To serve:
Lime wedges
Fresh coriander (cilantro) leaves
Directions
- Make the marinade: Mix the oil, lime juice, turmeric, cumin, garlic, ginger, and seasoning together in a bowl. Add the chicken cubes and toss them around until well coated, then cover and leave in the fridge for at least 2 hours or overnight.
- Thread the skewers: Thread the chicken pieces onto wooden or metal skewers, leaving a small gap between each piece so the heat can get to all sides evenly.
- Grill: Pre-heat the grill to its highest setting. Lay the skewers on a grill rack and cook for about 5 minutes on each side, turning once, until the chicken is golden and cooked through with a few charred edges.
- Serve: Pile the skewers onto a plate with lime wedges and a scattering of fresh coriander.
Recipe Notes
- From The Delia Collection: Chicken.
- Marinate at least 2 hours, overnight is better.
- Soak wooden skewers in water for 30 minutes first.
- Even better on the barbecue.
