Killer Chicken Kebabs and Tips from the Pros

Killer Chicken Kebabs and Tips from the Pros


Over the last couple of months, I have perfected the art of making kebabs mainly because this is one dish my family will not say NO to even if I serve leftovers for 3 days.  Ever eaten at a Middle Eastern restaurant and wondered just how their kebabs are super moist and tender?  They have a couple of tricks up their sleeve which I have mastered and am about to share with you so you can make kebabs like a pro. Am also sharing with you My sizzling HOT Chicken Kebab recipe.


There are a couple of ‘must have ingredients’ that make kebabs tender and melt in mouth delicious.

Meat tenderiser : Very important- cuts cooking time in half and guarantees tender kebabs. I use a home-made meat tenderiser using green papaya , ginger and lemon . That is my magic ingredient : for recipe click here . Other meat tenderisers will have a similar effect so DO use them.

Vinegar/ lemon : More insurance to getting great tender juicy kebabs. They also add a nice zesty flavor and improve shelf life. You can keep cooked chicken out longer when you go for an out-door barbecue.

Spice Blend : Adds that special touch to any kebab. You must have a good spice mix to marinade the kebabs in. Two that I recommend are 1) McCormick Grill Mates Steak seasoning – for steaks, but make a great mix for chicken or lamb kebabs. With flakes of garlic and paprika it gives a great peppery flavor that is heavenly!  2) Tandoori Masala ( available at Indian / Asian stores) This mix with a little lemon gives you the rich spicy taste that you get at Tandoor Nights .

Flour Mix : A tbsp of flour and bread crumbs help to keep the inside of the kebab moist and juicy. This is especially for the kind that you grill indoors or deep fry.

Eggs : Adding an egg helps the mixture to bind all the ingredients together.

With all these magic ingredients , You cant help but make Killer Kebabs !!


Chicken Kebabs

Yield: 6 servings

Serving Size: 4-6 ounces

This recipe is for the kebabs only. You can get creative and add in all the veggies you want while grilling.


  • 4 boneless chicken breasts or boneless thighs
  • 2 tbs meat tenderizer ( custom recipe below)
  • 1 tbs minced garlic
  • 1 tbs grated or pureed ginger
  • 2 tbs tandoori masala mix ( custom blend mix recipe below) OR
  • 2 tbs McCormick Grill mate Steak seasoning
  • 3 tbs vinegar/lemon
  • 2 tbs extra virgin Olive oil
  • 1 tbs yogurt
  • I egg
  • 1 tsp salt ( reduce to half tsp if using commercial meat tenderiser)
  • 2 tbs flour mix ( 1 tbs cornflour + 1 tbs breadcrumbs)
  • Custom spice blend - mix 1 tbs turmeric + 2 tbs chilli + 1 tbs cumin +1 tbs coriander +2 tbs garam masala + 1 tbs paprika. Store in an airtight container. Use when needed.
  • Custom Tenderiser - Blend 1 c green papaya + 1 tbs lemon juice + 1/2 tbs red crushed peppers + 1 inch piece ginger . Store in refrigerator and use when needed.


  1. Cut Chicken breast into small 1 inch or 2 inch cubes.
  2. Toss all ingredients except flour mixture into a marinate.
  3. Marinate chicken in mixture for atleast 3 hrs in refrigerator
  4. Toss in flour mixture just before grilling or frying.
  5. Grill Method
  6. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
  7. Deep Fry Method
  8. Heat oil and deep fry kebabs for 3-4 minutes on medium to high heat and drain on a paper towel to drain excess oil.
  9. Garnish with lemon and serve with a yogurt dip.

To read my post on  just why I am a BIG FAN of Meat Tenderisers : click here.  My first blog post 🙂  !

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