Delia Smith Chicken Kebabs Recipe​

These Delia Smith-style chicken kebabs are tender, lightly charred, and full of bright, savoury flavour thanks to a simple yogurt and spice marinade. You get juicy chicken, sweet roasted peppers, and just enough caramelised edge to make them feel special without being fussy. The method is very beginner-friendly, and you can cook them entirely in the oven with a quick finish under the grill. Total time is about 1 hour including a short marinate (or longer if you plan ahead).

Ingredients

For the chicken and marinade

• 600g boneless, skinless chicken thighs (or breasts), cut into 3cm chunks
• 150g plain Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 garlic cloves, finely grated or crushed
• 1½ tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric (optional, for colour)
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper

For the skewers

• 1 red pepper, cut into chunky squares
• 1 green pepper, cut into chunky squares
• 1 large red onion, cut into wedges and separated
• 12 cherry tomatoes (optional)
• 8 metal skewers, or wooden skewers soaked in water for 30 minutes
• 1 tbsp oil, for the baking tray

How to Make Delia Smith Chicken Kebabs Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the kebabs cook evenly and colour nicely. Line a large baking tray with foil (for easier washing up) and brush or spray with a little oil.
• Soak the skewers (if needed): If you are using wooden skewers, soak them in water for 30 minutes while you prep the marinade. This helps stop the ends from catching under the grill.
• Mix the marinade: In a large bowl, stir together the Greek yogurt, lemon juice, olive oil, garlic, paprika, cumin, coriander, turmeric (if using), salt, and black pepper until smooth.
• Coat the chicken: Add the chicken pieces to the bowl and mix well so every piece is coated. Cover and marinate for at least 30 minutes at room temperature, or refrigerate for up to 12 hours if you want deeper flavour.
• Prepare the vegetables: Cut the peppers and onion into chunky pieces about the same size as the chicken. This keeps everything cooking at the same pace.
• Assemble the kebabs: Thread chicken and vegetables onto the skewers, alternating as you go. Leave a small gap between pieces so the heat can circulate and the chicken roasts instead of steaming.
• Bake: Lay the skewers on the prepared tray. Bake for 15 to 18 minutes, turning once halfway through, until the chicken looks opaque and the juices run clear.
• Grill for colour: Switch the oven to a hot grill setting and grill for 2 to 4 minutes, turning once, until the edges are lightly charred. Keep a close eye here, as yogurt marinades can brown quickly.
• Cool (rest) before serving: Remove the tray and let the kebabs rest for 5 minutes. This keeps the chicken juicy. If you have a thermometer, aim for 75°C in the thickest piece.
• Assemble and serve: Slide the kebabs onto plates (or off the skewers into warm flatbreads). Add your sides, spoon over any extra yogurt sauce, and serve straight away.

Tips

How do I stop chicken kebabs from drying out?

Use chicken thighs if you can, and do not overcook. Bake until just cooked through, then finish under the grill briefly for colour. Resting for 5 minutes after cooking also helps the juices settle back into the meat.

Why are my kebabs steaming instead of browning?

This usually means the tray is overcrowded. Spread the skewers out, or use two trays. Air circulation is what gives you roasted edges rather than soft, pale chicken.

How can I stop the vegetables from burning before the chicken is done?

Keep the vegetable pieces chunky and avoid very thin onion slices. If you notice the pepper edges catching too quickly under the grill, pull the tray slightly lower in the oven and grill for a shorter time.

Can I make these kebabs without skewers?

Yes. Toss the marinated chicken and vegetables on a large tray and roast as a traybake. Turn once halfway through, then finish under the grill for a little char.

Serving Suggestions

• Fluffy basmati rice with sliced cucumber and a squeeze of lemon
• Warm pittas or flatbreads with shredded lettuce and red onion
• Tzatziki or a quick yogurt sauce (yogurt, lemon, grated garlic, salt)
• Roasted new potatoes and a simple tomato salad

Storage

Room temperature

Once cooked, keep the kebabs at room temperature for up to 2 hours. After that, refrigerate to keep them safe and fresh.

Refrigerator

Store in an airtight container for up to 3 days. Reheat on a tray at 180°C fan for about 8 to 10 minutes, or until piping hot. Microwaving works too, but the oven keeps the edges nicer.

Freezing

Freeze cooked chicken and vegetables (ideally pulled off the skewers) in a freezer-safe container for up to 2 months. Defrost overnight in the fridge, then reheat in the oven until hot throughout. If freezing, slightly under-grill them when first cooking, then add colour after reheating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 12g
• Protein: 35g
• Fat: 14g
• Saturated Fat: 4g
• Sodium: 620mg

Nutrition values are estimates and will vary depending on your exact ingredients and portion sizes.

FAQs

Delia Smith Chicken Kebabs Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

18

minutes

Total time

60

minutes

Calories

320

kcal

38

minutes

Juicy, oven-baked chicken kebabs with a simple yogurt, lemon, and spice marinade, finished under the grill for a lightly charred, classic flavour. An easy weeknight dinner served with rice, salad, or warm flatbreads.

Ingredients

• 600g boneless, skinless chicken thighs or breasts, cut into 3cm chunks

• 150g plain Greek yogurt

• 2 tbsp lemon juice

• 2 tbsp olive oil

• 2 garlic cloves, finely grated or crushed

• 1½ tsp sweet paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground turmeric (optional)

• 1 tsp fine sea salt

• ½ tsp freshly ground black pepper

• 1 red pepper, cut into chunky squares

• 1 green pepper, cut into chunky squares

• 1 large red onion, cut into wedges and separated

• 12 cherry tomatoes (optional)

• 8 skewers (metal, or wooden soaked in water for 30 minutes) + 1 tbsp oil for the tray

Directions

• Preheat the oven to 200°C (180°C fan) and place a shelf in the middle. Line a large tray with foil and lightly oil it.
• Mix yogurt, lemon juice, olive oil, garlic, paprika, cumin, coriander, turmeric (if using), salt, and pepper in a bowl.
• Add chicken pieces and stir well so every piece is coated. Marinate for 30 minutes (or up to 12 hours in the fridge).
• Cut peppers and onion into chunky pieces so they cook at the same rate as the chicken.
• Thread chicken and vegetables onto skewers, leaving a little space between pieces for even cooking.
• Arrange skewers on the oiled tray. Bake for 15–18 minutes, turning once halfway through.
• Finish under a hot grill for 2–4 minutes, turning once, until lightly charred and the chicken is cooked through.
• Rest the kebabs for 5 minutes. The chicken should reach 75°C in the centre.
• Serve hot with warm flatbreads, rice, salad, and a spoonful of yogurt or tzatziki.

Notes

• Chicken thighs stay juicier than breast, especially if you are new to cooking kebabs.
• If using wooden skewers, soak for 30 minutes to reduce burning.
• Do not overcrowd the tray. If needed, use two trays so the kebabs roast rather than steam.
• For deeper colour, finish under the grill, but keep a close eye so the yogurt marinade does not scorch.