Barbecued lemon, garlic and thyme chicken kebabs
Makes: 6
Serves: 6
Prep time: 25 minsTotal time: 
Recipe by Angela Boggiano / Recipe photography by Craig Robertson
Barbecued lemon, garlic and thyme chicken kebabs
Makes: 6
Serves: 6
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
558Kcal
Fat
19gr
Saturates
4gr
Carbs
54gr
Sugars
7gr
Fibre
6gr
Protein
40gr
Salt
1.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 650g skinless chicken breast fillets
- zest of 1 large lemon (save the juice for the salad)
- 3 garlic cloves, crushed
- ½ x 15g pack thyme, leaves chopped
- 2 tbsp olive oil
For the salad
- 250g cherry tomatoes, halved
- ½ cucumber, cut into chunks
- 100g radishes, sliced
- 1 small red onion, finely sliced
- 1 x 28g pack mint, leaves roughly chopped
- 1 x 28g pack flat-leaf parsley, leaves roughly chopped
- 2 tbsp tahini
- juice of 1 large lemon (from above)
- 170g Greek yogurt
- sea salt
- 6 flatbreads (such as Hollyland Khobez) or pittas
- 1 tbsp sesame seeds, toasted, to serve
- 1 tbsp black roasted sesame seeds, to serve
Step by step
Get ahead
Marinate the chicken overnight in the fridge.
- Cut each chicken breast fillet into about 6 large cubes and place in a non-metallic bowl. Mix together the lemon zest, garlic, thyme and oil, pour over the chicken and toss together well. Cover and put in the fridge for at least 3 hours, or overnight if possible.
- Prepare the barbecue to medium, until the coals turn a pale grey colour (or preheat a griddle pan on the hob). Thread 4-5 pieces of chicken per kebab onto metal or wooden bamboo skewers. Put the chicken skewers on the barbecue (or griddle pan) and brush with any remaining marinade. Cook for about 12-14 minutes until golden and cooked through, turning and brushing with the marinade every now and then.
- To make the salad, put the tomatoes, cucumber, radishes, red onion and most of the herbs in a large bowl and toss together.
- Mix the tahini and lemon juice in a bowl with the yogurt. Season with a pinch of sea salt and pepper. Sprinkle with the remaining herbs.
- Heat the breads briefly on the barbecue (or griddle pan); serve with the salad, chicken skewers, sauce and sesame seeds and allow people to assemble their own flatbreads.
