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Chicken Kebab

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Total time: 50 minutes

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Serves 4

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5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


160g - Chicken breast, lean flesh, raw, cut into 2-inch cubes

1 tsp - Vegetable oil

2 medium - Onions, raw, cut into 2-inch cubes

2 large - Red bell peppers, raw, cut into 2-inch cubes

2 large - Green bell peppers, raw, cut into 2-inch cubes

¼ cup - Yogurt, vanilla, low fat

1 tb - Ginger, raw, grated

1 tb - Garlic, raw, minced

1 tb - Lemon juice, raw

1 tsp - Chili powder

½ tsp - Turmeric powder

1 tsp - Garam masala

1 tsp - Coriander seeds


Mixing bowl, Oven, Baking tray, Skewers, Chopping board, Knife


To marinate the chicken:

1. Combine all the marinade ingredients in a bowl and mix well.

2. Add the chicken and stir to mix well. Let it sit for at least 30 minutes in the refrigerator.

3. When ready to cook, add the oil, onions, green and red bell peppers to the marinade. Mix well.

4. Thread one piece each of the marinated chicken, peppers and onions onto the skewers.

To prepare the chicken kebab:

1. Prepare a baking tray lined with parchment paper.

2. Preheat the oven to 200 degrees Celsius.

3. Place the skewers on the baking tray. Bake for 15-20 minutes until the chicken is well cooked.

4. Remove the tray from the oven. Serve it warm.


1 serving = about 289g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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