Herb Chicken Kebab Skewers

13 September 2014

Herb Chicken Kebab Skewers

Herb Chicken Kebab Skewers

13 September 2014
Prep Time
15 min
Cook Time
10 min
4 Person

This recipe is inspired by the Moroccan Grilled Keftas. Keftas are usually made by either beef or mutton. But this is for the non red meat eating kind people. Kids are growing older. They no longer need my constant supervision. My elder son refused to go to sleep without enjoying the party food. He helped himself to dinner on his own as I overlooked the fact that he needed to be fed. Nothing of the dinner was ordinary last night and that seems to be my elder one’s favorite thing. I loved the way he embraces all kinds of new tastes. I loved the way he would load up his plate with any kind of kebab and sneak away to his room.

Utensil/ Appliance

Oven at 200°C (though I would rather cook this on the grill, it would give the best result)


  • Chicken: 150g of boneless breast cut into cubes + 350 g of boneless thigh cut into cubes
  • Onion: 1 quartered
  • Parsley: 2 tbsp chopped
  • Coriander leaves: 2 tbsp chopped
  • Mint leaves: 2 tbsp chopped
  • Cumin powder: 1/2 tsp
  • Garam masala: 1/2 tsp
  • Paprika: 1 tsp
  • Ground black pepper: 1 tsp
  • Salt to taste


In the food processor, process the chicken into almost smooth paste. Add the onions and the herbs, process again until finely chopped. Add rest of the ingredients and process again to mix well with the meat. Cover and chill for 1 hour at least. Mold the meat mixture into sausage shapes and skewer with wooden or metal kebab sticks. Grill in the preheated oven for 10 min, turning and basting once. Serve immediately with a yoghurt dip and crusty bread.