Dinner Dash

RECIPE | Easy chicken & vegetable kebabs

These tasty chicken kebabs are quick to rustle up and easy to braai, or make in griddle pan over a gas burner, if there's a power outage

24 February 2019 - 00:00
Quick chicken and veggie kebabs.
Quick chicken and veggie kebabs.
Image: 123RF

Makes: 8


4 large chicken breast fillets, halved lengthways and cut into cubes

8 wooden kebab sticks, soaked in water for 15 minutes and drained

Olive oil


15ml (1 tbsp) brown sugar - or use runny honey

45ml (3 tbsp) soy sauce

2 cloves of garlic, crushed

10ml (2 tsp) grated fresh ginger

Finely grated zest and juice of a lime

5ml (1 tsp) chilli flakes, optional or use less for a less spicy option

Salt and freshly ground black pepper


1 large red and yellow pepper, cored and cut into chunks

2 large courgettes, cut into chunks

1 large onion, cut into chunks


1 punnet button mushrooms

8 cherry tomatoes

1 large aubergine, cut into chunks, salted and left for 10 minutes, rinsed and dried


  1. Combine all the ingredients for the marinade in a large bowl. Add the chicken and stir through. Cover and leave to stand for 30 minutes for the flavours to infuse.
  2. Remove the chicken from the marinade. Thread each stick with a piece of chicken followed by courgette, pepper and onion pieces. Repeat three times for each stick.
  3. Preheat a grill or griddle pan, adding a splash of olive oil. Cook the kebabs for 5 minutes per side, ensuring the chicken is cooked through. Don't overcrowd the pan.
  4. Serve with a squeeze of lemon and sweet chilli sauce or chutney.

Hilary's tips:

  • To save costs and make the chicken go further, add a selection of seasonal vegetables.
  • For variation use cubes of beef or pork instead of chicken and for vegetarians try feta, halloumi or tofu.