Skip to content

10 sizzling summer kebab recipes

From vibrant veggie kebabs to mouthwateringly meaty skewers and even a fruity treat, our gorgeous recipes are all you need to have a sizzling summer.

Spiced chicken skewers with chickpea salad
1 of 10

Spiced chicken skewers with chickpea salad

Need a simple, healthy dinner that's great for the whole family? Get these spicy chicken skewers grilled for a winner dinner. Served alongside a fresh, vibrant chickpea salad, a yogurt dressing and wholemeal pittas, there'll be no complaints once this is on the table.

  1. Whisk the paprika, garlic and 150g yogurt in a bowl; season. Stir in the chicken, mix well, then cover and leave to marinate while you make the salad (or for up to 24 hrs in the fridge if making ahead of time).

  2. Whisk the vinegar and oil in a large bowl; tip in the onion, carrots and chickpeas, then toss everything together. Set aside.

  3. Preheat the grill to high. Divide the chicken between 4 large or 8 smaller skewers (soaked in water for 10 mins if wooden), then grill for 4-5 mins each side until golden, lightly charred and cooked through.

  4. Mix the remaining 150g yogurt with the parsley and a pinch of salt. Split the pittas in half. Fold the spinach through the chickpea salad and serve alongside the chicken and pittas, drizzled with the yogurt.

Freezing and defrosting guidelines

Freeze skewers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

View full recipe details
  • Ingredients
  • 2 tsp smoked paprika
  • 1 garlic clove, crushed
  • 300g low-fat natural yogurt
  • 400g pack chicken mini fillets, cut into bite-sized pieces
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • ½ small onion, finely chopped
  • 350g carrots, peeled and coarsely grated
  • 400g tin chickpeas, rinsed and drained
  • 10g fresh parsley, finely chopped
  • 100g spinach, chopped
  • 6-pack wholemeal pittas, toasted