Traffic light chicken shish kebabs

These barbecued kebabs are big on flavour, but the spice is toned down, so they're great for kids. Offer some chilli sauce on the side for those who like heat, and serve with flatbread

  • Prep:20 mins
    Cook:10 mins
    Plus 1 hr marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 304
  • fat 8g
  • saturates 4g
  • carbs 10g
  • sugars 10g
  • fibre 4g
  • protein 44g
  • salt 0.4g


  • 6 chicken breasts, chopped into large chunks
  • 2 each red, orange and green peppers, deseeded and chopped into large chunks
  • warmed flatbreads, chopped
  • tomato and lemon wedges, to serve
  • 2 garlic cloves, finely grated
  • 300g natural or Greek yogurt
  • 1 tbsp paprika
  • 3 tbsp ketchup


Rain or shine

The kebabs can also be cooked indoors under a hot grill on a tray lined with foil for 15-20 mins.


  1. Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.

  2. If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.

  3. Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.

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