Chicken & Tomato Kebabs

Written By David Wilks

Ingredients:

  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1 cup red cherry tomatoes

  • 1 cup yellow cherry tomatoes

  • 1 tbsp mayonnaise or ketchup (Binding agent)

  • 1 tsp smoked paprika

  • 1 tsp mixed dried herbs

  • Salt and pepper, to taste

  • Runny honey (to Drizzle over when cooked)

  • Wooden or metal skewers (makes 6 large kebabs)

Instructions:

Prep the Ingredients:
Wash the cherry tomatoes and cut them in half if needed. Cut the chicken into bite-sized cubes.

Marinate the Chicken:
Use a small amount of mayonnaise or ketchup as a binding agent. Coat the chicken pieces lightly so that the dried herbs, smoked paprika, salt, and pepper will stick evenly to the surface. Mix until everything is well coated.

Assemble the Kebabs:
Thread the chicken and cherry tomatoes onto skewers, alternating colors and ingredients for a fun, colorful look.

Cook:
Set up your barbecue for two-zone cooking by piling the coals at the back of the grill. This gives you a hot zone at the back (direct heat) and a cooler zone at the front (indirect heat). It also means you won’t be reaching over the flames to turn your food—safer and smarter.

Start by browning the kebabs gently over the direct heat at the back—just enough to colour the outside without burning.

Important:
If they start to catch or brown too fast, move them to the front where there’s no direct flame. Close the lid and let them finish cooking through with gentle ambient heat..

Alternatively, bake in a preheated oven at 400°F (200°C) for about 20 minutes.

Serve:
Drizzle honey over and Let cool slightly before serving. These kebabs pair wonderfully with a side salad, potato wedges, or potato salad—whatever you fancy on the side.

David Wilks