Feed Your Family The Cookbook

Halogen baked Chicken Kebabs

Great for a midweek dinner, lunch or a picnic

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 4 Chicken breasts
 1 Onion
 1 Pepper
 140 g Plain Yoghurt
 2 Garlic cloves chopped
 1 tsp Ginger
 1 tbsp Turmeric
 1 tsp Garam Masala
 1 tsp Paprika
 2 pinches Salt
 2 tbsp Lemon juice
 1 tbsp Oil
 12 Skewers

1

Add the Yoghurt, lemon juice, and all the spices including the garlic, ginger and a pinch of salt to a bowl and mix well.

2

Chop the chicken into chunks and add to the marinade.Stir through. Cover and refrigerate for 2-4hrs

3

Chop the onion and pepper into bite size pieces

4

Dip the skewers in oil if using metal ones- i used my finger n thumb to dip in then ran them along the skewer.
If using wooden ones then soak in cold water then wipe dry

5

Take the chicken out of the fridge, arrange with the veg and skewers and start assembling the kebab

6

Thread them in any order but I did - onion- chicken - pepper then repeat till they are filled . Don't crowd them together as they need a bit of space to cook.

7

Place them on a baking tray in the Halogen and cook for 20-25 mns at 200° . Turn over after 5mns and repeat this x3 more to ensure even cooking

8

Cook in batches to allow even cooking. Once cooked, remove, season with salt, and cover with foil to keep warm as you cook the next batch

9

Serve with rice, salad,pitta bread or in a Tortilla wrap

10

Tip-Try to get everything assembled before you put on the skewers as it can get messy.
Tip-Remove the tray from the oven when turning the skewers as it's easier to do outwith the heat of the oven.

11

These can be done in a conventional oven for the same time and temp.
They can be done in a griddle pan on medium heat for 15- 20 mns

Category,

Ingredients

 4 Chicken breasts
 1 Onion
 1 Pepper
 140 g Plain Yoghurt
 2 Garlic cloves chopped
 1 tsp Ginger
 1 tbsp Turmeric
 1 tsp Garam Masala
 1 tsp Paprika
 2 pinches Salt
 2 tbsp Lemon juice
 1 tbsp Oil
 12 Skewers

Directions

1

Add the Yoghurt, lemon juice, and all the spices including the garlic, ginger and a pinch of salt to a bowl and mix well.

2

Chop the chicken into chunks and add to the marinade.Stir through. Cover and refrigerate for 2-4hrs

3

Chop the onion and pepper into bite size pieces

4

Dip the skewers in oil if using metal ones- i used my finger n thumb to dip in then ran them along the skewer.
If using wooden ones then soak in cold water then wipe dry

5

Take the chicken out of the fridge, arrange with the veg and skewers and start assembling the kebab

6

Thread them in any order but I did - onion- chicken - pepper then repeat till they are filled . Don't crowd them together as they need a bit of space to cook.

7

Place them on a baking tray in the Halogen and cook for 20-25 mns at 200° . Turn over after 5mns and repeat this x3 more to ensure even cooking

8

Cook in batches to allow even cooking. Once cooked, remove, season with salt, and cover with foil to keep warm as you cook the next batch

9

Serve with rice, salad,pitta bread or in a Tortilla wrap

10

Tip-Try to get everything assembled before you put on the skewers as it can get messy.
Tip-Remove the tray from the oven when turning the skewers as it's easier to do outwith the heat of the oven.

11

These can be done in a conventional oven for the same time and temp.
They can be done in a griddle pan on medium heat for 15- 20 mns

Halogen baked Chicken Kebabs

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