Lebanese Chicken Kebabs

Cheap, summery and light – this is health food at its most delicious. Succulent chunks of chicken in a Lebanese-style marinade, which can be made the night before and left to soak up the flavours: perfect for pleasing a crowd.


  1. Place 12 bamboo skewers in a bowl, cover with room-temperature water and leave to soak.
  2. Pop the lemon zest, juice, garlic, olive oil, apple cider vinegar, oregano, ground ginger, paprika and tomato purée into a blender and whiz up until smooth. Stir into the yogurt to combine.
  3. Put the chunks of chicken in a bowl and pour over the marinade, mixing well to cover evenly. Cover with clingfilm and leave in the fridge for as long as you have – anything from 20 minutes to overnight is fine – remembering that the longer you leave it, the more flavour it will soak up.
  4. Cut up your red onion. Peel it, chop it in half, remove the inner core, then cut the outer layers into equal-sized pieces, about the same width as the chunks of chicken.


  1. Assemble the kebabs. Skewer a piece of chicken first, then alternate between chunks of chicken and red onion, finishing off each one with a piece of chicken. Season.
  2. Heat a griddle pan to a medium heat. Once hot, place the kebabs in a row – they should sizzle as they hit the pan. Alternatively cook under a hot grill. Once the outsides have browned, turn down the heat and cook for 15-20 minutes, turning regularly. Cut open a piece to check – they should be cooked all the way through, but still tender inside.


  1. These kebabs are great served on the skewers over tabbouleh, wrapped up in a flatbread with crunchy cucumber and juicy tomatoes, or as part of a mezze with pita bread and houmous. Pick your favourite!

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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