Chicken Kebabs

Serves 4
Time 30 minutes


2 chicken breasts, cut into chunks
1 tsp Kashmiri chilli

2 tsp dried oregano

2 tsp smoked paprika

2 tsp cumin

1 clove garlic, microplaned

2 tbsp Greek yoghurt

Salt & pepper


For the salad:

1 bunch parsley, finely diced

2 spring onions, finely diced

2 baby cucumbers, finely diced 

½ red onion, finely diced 

1 long red chilli, seeds removed and finely diced

1 lemon, juiced 

2 tbsp extra virgin olive oil 

Salt & pepper, to taste 


Frozen paratha

1 tsp ghee

½ cup Greek yoghurt, to serve


Coat chicken pieces in spices, Greek yoghurt, garlic and salt and pepper. Stir to coat the chicken, cover and marinate in the fridge for a few hours or ideally overnight. 

Place on skewers and cook on a hot grill pan for 4-6 minutes on each side or until cooked through. 

Combine all of the salad ingredients, season with salt and pepper to taste, set aside. 

Add the ghee to a non-stick pan, and add the paratha until they puff up and become crispy. 

Serve kebabs with paratha, salad and Greek yoghurt.