Chicken Kebabs & Double Dippers Dip
Annabel Langbein's chicken kebab recipe

This clever little recipe has so many uses and endless flavour options – using readily accessible chicken thighs and natural yoghurt. Lovingly created by Annabel Langbein.

15 Mins
15 Mins
Ready In
30 Mins

What you need

Double dippers

  • 1 cup De Winkel All Natural Plain Unsweetened Yoghurt
  • 1 lemon, finely grated zest
  • 1 cup lemon juice
  • 3 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 1 tsp honey
  • 1 Tbsp thyme leaves or 1 tsp dried thymne
  • 1 tsp salt
  • Ground black pepper, to taste

Tender chicken kebabs

  • 1 1/4 cup of the Double Dippers recipe,
  • 500g boneless skinless chicken thighs, quartered
  • 2 Tbsp neutral oil for cooking,
  • a handful parsley or coriander leaves, chopped, to serve

Here's how it's done

For the dipping sauce

  1. Mix together all ingredients and store in a jar in the fridge for up to a week. Makes one and a 1/4 cups.
  2. Use with barbecued chicken or meats, or barbecued vegetables, but don’t use the used marinade for this – it needs to be fresh!

For the marinade

  1. This also works wonderfully as a marinade for chicken, lamb or seafood. Simply stir it through, cover and chill for at least an hour or up to 24 hours.
  2. Discard the excess marinade and cook chicken, lamb or seafood to your liking.

For the tender chicken kebabs

  1. Stir 3/4 cup of the marinade through the chicken. Cover and chill for at least one hour or up to 24 hours.
  2. To prepare kebabs, lift chicken out of the marinade, discarding any excess marinade, and skewer lengthwise onto soaked skewers.
  3. Pre-heat barbecue or grill with oil and cook skewers for three to four minutes each side until browned all over and cooked through (about 15 minutes).
  4. Serve garnished with chopped parsley or coriander and accompanied by the remaining 1/2 cup marinade as a dipping sauce.

Serving Suggestions

Change up the flavour to go with almost anything. Stir in chili, ginger and sesame for an Asian twist, go Tex Mex with cumin and coriander, Indian with curry spices or Italian with pesto.

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