Roasted Chicken Kebabs

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1 pound chicken breast or thighs

1 teaspoon black pepper

2 teaspoons red chile powder

1 teaspoon garam masala

1/4 cup minced cilantro, leaves & stems

1 tablespoon minced garlic 

1/2 cup yogurt

1/4 cup olive oil

2 teaspoons sea salt

1 red onion, peeled and cut into 2-inch squares

1 large or two small zucchini, cut into 2-inch squares

15 to 20 small kebab sticks, soaked in water

Makes 6 to 8 servings


Cut the chicken pieces into small 2-inch chunks & marinate with black pepper, chile, garam masala, cilantro, garlic, yogurt, olive oil & sea salt. 

Set aside for 2 to 3 hours or overnight. When ready to make the kebabs, toss with the onion & zucchini. 

Skewer each kebab stick with 2 chicken pieces placing a zucchini & onion in between. Place the kebabs flat with space in between them on a baking pan. 

Set the oven to broil. Place the kebabs in the oven about 6 inches away from the broiler. Cook for 3 to 4 minutes on each side, then lower to 350 to finish cooking for another 5 to 7 minutes.

notes & variations

  • The chicken breast will cook faster than thighs, so make note of that when baking.

  • Garam masala is an aromatic ‘warm’ spice blend usually made with spices such as cardamom, cinnamon, nutmeg, mace & black pepper.

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