Chicken Kebabs & Sweetcorn Salsa

Summer is tentatively coming which means a few months of me moaning about underboob sweat, swollen fingers and generally feeling awful. Hot weather and I don’t get on great, so I have to resort from carby, comforting batch cooked food to quick and easy stuff that’s packed with veg so I keep my fluids up.

My recipe for chicken kebabs is quick and easy, great for BBQs if you are that wait inclined and just requires a bit of evening before/morning of prep. Feel free to play with the salsa, this is what I like, feel free to crack on with whatever you fancy, just remember to keep it fresh, sweet and tasty.


You will need for two people

  • 4 chicken thighs, deboned and deskinned
  • 4 cloves of garlic – crushed or finely diced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper (though feel free to add more or less depending on how you like spice)
  • 1 teaspoon cinnamon
  • Seasoning to taste
  • small tin of sweetcorn – drained
  • 1 small avocado – cubed
  • 1 small red onion – finely diced
  • 1 handful of sweet cherry toms, quartered
  • 1 red chilli, diced
  • 1 small bunch of fresh coriander, diced
  • Juice of 1 lime
  • 1 handful of cheese to taste
  • Yoghurt to taste
  • Pitta or flatbread warmed.


The evening before or the morning of, dice your thighs into bite-sized chunks and add to a bowl. In another bowl add the dry spices and seasoning, mix well and add to the thighs. Chuck in the garlic and rub the mix into every surface of the thighs. Once coated, cover the bowl and leave in the fridge. The longer the better.

When you’re ready to cook, remove your chicken from the fridge, slide onto a skewer and allow to warm up.

In a griddle pan, brush on oil and take a to a medium heat*. Gently place your skewered chicken in the pan and start to cook. Keep an eye on it!

*You can also grill the chicken if you prefer.

Whilst your chicken is cooking, in a bowl add your salsa ingredients together and turn with a spoon very gently to coat everything but not break it down.

Warm your bread, de-skewer your chicken and pile on one side of the bread. On the other side add your salsa and dollop on some yoghurt. Top with a sprinkle of ground chilli flakes or cayenne pepper if you fancy more of a kick and enjoy!

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