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4 people

Prep time:

24 hours marinating

Time to bake

30 minutes

Good for:


Indian chicken kebobs- no skewers

You need to start 24 hours in advance. The marinating of the chicken though makes this well worth the effort- and you can use skewers and the grill instead of the pan and oven. Really it works very well. The only caution is that you want this cooked through like all poultry, but not dry.


For the marinade:

4 tbsp Greek full fat yogurt

4 cloves of garlic, finely chopped

1/2 cup of vegetable oil

8 tbsp cornflour

2 green chilies seeded and sliced

2 tsp of black pepper

5 cm ginger sliced finely

900 g chicken breast cut into chunks 3×4 cm approximately
Juice of 1/2 lemon
Sea salt and pepper to taste
Flat-leaved parsley or coriander to serve
Add eventually some pomegranate seeds


Step 1

To the chicken pieces , add lemon juice, black pepper and salt. leave for a few minutes, while you make the marinade.

Step 2

Create the marinade in a big bowl. Add the chicken and leave covered with plastic wrap overnight in the fridge

Step 3

Carefully take out the chicken pieces. Pour a tsp of sugar or maple syrup over and cook in a pan with vegetable oil until golden brown.

Or cook first 10 minutes in the oven at 200 degrees with a drizzle of maple syrup and oil. If they do not turn golden, You can either use the grill for 5 minutes or transfer to the pan for some additional cooking in hot oil.

Step 4

Serve with a green salad or as part of a larger meal with pilau rice, tandoori vegetables and maybe some green beans.


The original recipe calls for Ghee instead of oil both for the marinade and for cooking in the pan. I am always trying to cook more in the oven than in a pan because it limits the amount of fat, but it does make ‘browning a bit of a challenge, so this calls for a bit of experimenting before you serve for guests. The taste though is great.

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