BBQ Chicken

BBQ Time!


  • 2 skinless Chicken Breast
  •  or 4 skinless/boned Chicken Thighs
  • 2 Cloves of Garlic
  • 2 cm of Fresh Ginger
  • 70g Natural Yoghurt
  • 30ml Passata
  • Olive Oil
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Ground Tumeric
  • 1/2 teaspoon Smoked Paprika
  • Salt & Pepper to season
  • 1 large Pepper
  • 1/2 Onion

Wooden skewers pre-soaked in water

Top tip: Liquidise chopped tinned tomatoes instead of Passata.


  1. On a meat chopping board cut the chicken into small bite size chunks, place in a bowl.
  2. Wash your hands.
  3. Crush the garlic and add to the chicken.
  4. Peel and grate the ginger, add to the bowl.
  5. Add the yoghurt, passata and 1tablespoon of olive oil
  6. Add Garam Masala, Tumeric, Paprika and a pinch of salt and a large pinch of black pepper.
  7. Mix altogether so everything is well coated and cover with cling film and place in the fridge for around 2 hours to marinate.
  8. Halve the peppers and with a teaspoon scrape out the seeds and removed the white pith. Cut in to chunks about the same size at the chicken pieces.
  9. Cut the onion into similar sized chunks.
  10. Once the chicken has marinated, dry off the skewers and thread the chicken, onion and peppers on to the skewers.
  11. Drizzle with a little oil.
  12. Heat a griddle pan so that it is very hot and cook the kebabs for approx. 10-15 minutes, turn every 4/5 minutes so all sides are golden. Alternatively place under a grill or onto a BBQ