Spicy Grilled Chicken Kebabs with Walnut Salsa

Recipe of the Month, Recipes Jul 09, 2019 No Comments

Serves 6

As we are in full summer mode and enjoying all the glorious sunshine, we think this recipe promises to be a great new addition to your BBQ repertoire for the season ahead. Chicken thighs have much more flavour than breast meat, are cheaper to buy, and will be quicker to cook.  If need be, they can also be cooked in an oven and are delicious served in the middle of warm flatbreads or pitta, drizzled with walnut salsa, and finished off with a crunchy summer salad.


  • 2 tbsp tomato purée
  • 1 tbsp lemon juice
  • 1/2 tbsp rose water
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 2 cloves garlic, crushed
  • 4 tbsp olive oil
  • 1 tsp sea salt

 Other Ingredients

  • 800g boneless chicken thighs
  • Lime or lemon wedges to serve
  • Freshly chopped coriander or tarragon leaves to serve


Trim any excess fat of the chicken thighs and cut each one into half to make two thick pieces. If using wooden skewers, immerse in water and leave to soak for at least 20 minutes before using.

Combine all the ingredients for the marinade in a large bowl, add the chicken and coat it well. Cover and chill for at least 2 hours but ideally overnight.

Thread each piece of chicken through two skewers (so they will be double skewered essentially). This will ensure that they are well held together and that the chicken pieces will cook more evenly.

Fire up your barbeque or line a baking tray with foil and place the skewers on top. Preheat the oven to 180C and bake for 15 minutes in a preheated oven, then turn over and bake for a further 15 minutes or until the chicken is fully cooked through, occasionally basting the chicken with the juices.  If using the barbeque, wipe some of the marinade off the chicken pieces before placing on the grill and cook through. Heat up any left over marinade and use as an extra sauce when serving.


Walnut Salsa

  • 60g walnuts halves, toasted (you could also use pistachios)
  • Handful basil leaves
  • Handful mint leaves
  • 120g natural yoghurt
  • 2 cloves garlic, crushed
  • Finely grated zest and juice of 1 lime
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil


For the salsa, put all ingredients in a food processor and blend together until it reaches a nice rough texture. Set aside until ready to use. Can be kept refrigerated in a sealed jar for up to 3 days.

To serve: Warm flatbreads or pitta on the barbeque (which will given them a beautifully charred look) or in an oven. Serve the chicken skewers and flatbreads on a large wooden board or platter, sprinkled with freshly chopped coriander or tarragon leaves, lime or lemon wedges, a crunchy salad or slaw, and a bowl of walnut salsa.

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