British Griller · BBQ & outdoor cooking
Kebab & Skewer Recipes
From minted lamb koftas to chicken and tomato skewers. Simple ingredients, plenty of flavour and proper barbecue cooking.
Mint · garlic · warming spices
Lamb Kofta Kebabs
Minted lamb with garlic and warming spices, shaped into chunky skewers for the barbecue.
Size guide: Each kebab contains 125 g of lamb (about 4½ oz), plus the onion and seasoning.
Ingredients
- 1 kg minted lamb mince
- 1 small onion, finely grated and the moisture squeezed out
- 2 garlic cloves, crushed
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Up to 1 teaspoon fine sea salt — reduce or omit if the mince is already salted
- ½ teaspoon ground black pepper
You’ll also need
8 skewers. Soak wooden skewers in water for 30 minutes before using.
The method
Mix. Shape. Grill.
Mix
Combine all the ingredients in a bowl. Knead by hand for 2–3 minutes until thoroughly mixed and slightly sticky.
Shape
Divide into eight equal portions. With damp hands, mould each portion firmly around a skewer into a thick, even sausage shape. Smooth the surface and close any cracks.
Chill
Cover and refrigerate for 30 minutes.
Barbecue
Cook on a preheated barbecue over medium-high heat for approximately 12–15 minutes, turning carefully to brown all sides. Move to a cooler area if they colour too quickly.
Check the centre of each kebab with a clean meat thermometer, avoiding the skewer. Cook to 75°C for at least 30 seconds; the cooking time is only a guide.
Chicken · cherry tomatoes · honey
Chicken & Tomato Kebabs
Chicken and colourful cherry tomatoes on skewers — a simple recipe to make together, finished with a drizzle of honey.
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, as a binding agent
- 1 tsp smoked paprika
- 1 tsp mixed dried herbs
- Salt and pepper, to taste
- Runny honey, to drizzle over when cooked
You’ll also need
6 wooden or metal skewers. Soak wooden skewers in water for 30 minutes before using.
The method
Thread. Grill. Drizzle.
Prep the ingredients
Wash the cherry tomatoes and cut them in half if needed. Cut the chicken into bite-sized cubes.
Coat 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 stick evenly to the surface. Mix until everything is well coated.
Assemble the kebabs
Thread the chicken and cherry tomatoes onto skewers, alternating colours and ingredients for a fun, colourful look.
Set up the barbecue
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.
Brown, then cook through
Start by browning the kebabs gently over the direct heat at the back — just enough to colour the outside without burning.
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 200°C (400°F) for about 20 minutes.
Check the centre of the chicken with a clean meat thermometer, avoiding the skewer. Cook to 75°C for at least 30 seconds; the cooking time is only a guide.
Finish with honey
Drizzle honey over and let cool slightly before serving.
To serve
These kebabs pair wonderfully with a side salad, potato wedges or potato salad — whatever you fancy on the side.
Read the Temperature Cooking Guide →Time is a guide, temperature is the target.