Turkish chicken kebabs with yoghurt hummus

Prep time
Cook time

Kebabs are a great way to enjoy chicken fillets.  The Middle Eastern flavours in this version are a worthy update!


For the chicken
  • 4 chicken breast fillets
  • 1 cup (250ml) plain yoghurt
  • 4 cloves garlic, finely minced
  • Zest and juice of 1 lemon
  • 2 Tbsp (30ml) tomato paste
  • 2 tsp (10ml) chilli flakes
  • 1 tsp (5ml) cumin powder
  • 1 tsp (5ml) coriander powder
  • 2 tsp (10ml) paprika
  • Salt and milled pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 Tbsp (15ml) olive oil
For the yoghurt hummus
  • ¼ cup (60ml) full-fat plain yoghurt
  • ½ cup (125ml) hummus
  • Juice and zest of ½ lemon
  • 5g coriander, chopped
  • 5g mint, chopped


  • Slice the chicken into even chunks, about 1.5cm x 1.5cm.
  • In a bowl, whisk together the yoghurt, garlic, lemon zest and juice, tomato paste, chilli flakes, cumin, coriander, paprika, and a big pinch of salt and pepper.
  • Add the chicken chunks and mix well. Place in the fridge and allow to marinate overnight, or for a minimum of 4 hours.
  • While the braai or grill is heating up, place the chicken chunks onto skewers, either 4 large or 8 small.
  • While the grill is very hot, brush the peppers with olive oil and place them on the heat to blacken all over.
  • Remove the peppers from the heat and place them in a bowl. Cover with clingfilm and allow to steam for 15-30 minutes, then discard the stalk and pips and peel the skin off. Slice the peppers into 1cm wide strips
  • Prepare the yoghurt hummus dressing – Mix all the ingredients together. Season to taste with salt and pepper.
  • Grill the chicken skewers on the grill until nicely charred and cooked through.
  • Place each on top of a flatbread. Top with slices of peppers and drizzle over the dressing. Top with picked herbs and a lemon wedge. Serve.