Chicken Kebab


Fakeaway Chicken Kebab (serves 4)

A lovely chicken kebab like this is lush even if you haven't knocked back 15 pints beforehand. Every good kebab relies on a great salad so I've also shown you how to make this super colourful and tasty accompaniment to this takeaway classic.



  • 500g skinless and boneless chicken thighs approx. 6 thighs
  • 1 tsp. dried oregano
  • 1 tsp. smoked paprika
  • ½ tsp. chilli flakes
  • 1 tsp cumin
  • ½ tsp. turmeric
  • 1 tsp. garlic paste
  • 1 tsp. salt
  • 40ml natural yoghurt

Kebab Shop Salad:

  • ¼ red cabbage
  • ¼ white cabbage
  • 1 red onion
  • 1 tbsp. white wine vinegar
  • 1 tsp. salt


  1. Place the chicken thighs into a bowl along with the herbs, spices and yoghurt, stir well then cover and leave to marinade. Overnight is great but even an hour will do wonders for the flavour. When ready to cook, thread onto metal skewers. I like to do one large shawarma on two skewers.
  2.  Set your air fryer to 180c. Place onto a rack inside your air fryer drawer and cook for 35 minutes or until the internal temperature of the chicken reaches at least 75c.
  3.  Combine the salad ingredients in a bowl then leave to stand whilst the chicken cooks.
  4.  Serve the chicken along with the salad on top of a flat bread or pitta, dress with some mint yoghurt, garlic mayonnaise and lashings of chilli sauce.





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