• Chicken breasts, cut into 1½-inch chunks: 750 gms boneless
  • Vinegar: ½ cup
  • Lemon Juice: 2 lemons
  • Olive oil: ¼ cup
  • Garlic, crushed: 3 cloves
  • Onion: small, thinly sliced
  • Cayenne pepper: ½ teaspoon
  • Paprika: 2 teaspoons
  • Oregano: 1 teaspoon
  • Chilli powder: 2 to 3 teaspoons – or according to your taste. You can add red-chilli paste as a substitute or an additional for a kick
  • Salt: 1 ½ teaspoons
  • Black pepper to taste


  • In a small bowl combine white vinegar, lemon juice, olive oil, cayenne pepper, sea salt, garlic, onion, paprika, oregano, chili powder and black pepper.
  • Combine chicken chunks into the marinade. Cover and let marinate in the refrigerator for at least 30 minutes. Marinate overnight for fullest flavor.
  • Skewer chicken pieces onto bamboo sticks. Soak bamboo sticks in warm water for 5 minutes for easy sliding.
  • Heat grill pan (or a normal pan) on medium heat and cook until golden brown and cooked through; about 8 to 10 minutes turning regularly, until juices run clear.
  • Transfer kebabs to a platter, top with some fresh chopped coriander and serve
  • You can simmer the remaining marinade (prepare extra marinade from the begining if required) with 1/4 cup of water until it turns saucy and serve as kebab dip.


Photos & Recipe adapted from: The IronYou