Kebabulous Chicken and Tzatziki Kebabs

Fire up the coals and get your 'pete' tongs in hand because you're about to char some chicken and whip up a kickin' dinner to remember...

Kebabulous Chicken and Tzatziki Kebabs

  • Heat: Hot
  • Cooking time: 15 Minutes
  • Preparation time: 30 Minutes
  • Serves: 4


  • 4 tbsp Encona West Indian Original Hot Pepper Sauce
  • 2 Skinless chicken breasts, cubed
  • 1 Red pepper, deseeded and cut into chunks
  • 1 Red onion, cut into eighths
  • 1 Courgette, cut into chunks
  • 1 Beef tomato, sliced
  • A Bunch of fresh parsley, finely chopped
  • 150g Greek yoghurt
  • Half of 1 cucumber
  • 2 - 4 crushed garlic cloves (garlic-heads unite!)
  • 1 tbsp olive oil
  • 1 tsp lemon juice (or white wine vinegar)
  • 1 tsp chopped or dried mint (or dill)
  • 1/2 tsp salt and pepper (to taste)


  1. First things first, fire up the flavour. Marinate the chicken breast cubes in the flamin’ good Encona West Indian Original Hot Pepper Sauce for 15 minutes.
  2. Next, build your ‘babs by threading the cubes onto skewers, alternating with the red pepper, red onion and courgette.
  3. It’s time to turn up the heat. Cook for a few minutes on a barbecue, a very hot griddle or under the grill. Don’t be afraid of a little charring – they’re the best bits.
  4. Now, let’s take on the tzatziki. Peel the cucumber (lengthways, obviously). Remove the seeds with a teaspoon and grate coarsely. Chuck it into a sieve over a bowl and sprinkle on some salt. Pop a plate on top and leave it to drain for an hour or so.
  5. Mix up the crushed garlic cloves, olive oil, greek yoghurt, lemon juice and chopped mint, and, if you fancy it, finish with some ground pepper.
  6. For maximum mmm, serve with pitta bread, hummus and a fresh ’n’ crispy side salad.

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