Allergy-free Grilled Chicken Kebab Recipe

Chicken kebabs are small chunks of marinated chicken meat threaded on skewers then grilled before serving with rice or salad.  This chicken kebab recipe is cow's milk-free, gluten-free, wheat-free, nut-free, egg-free and seafood-free.




250 gm boneless chicken breasts

2 courgettes or zucchinis or vegetable marrows, thinly sliced lengthwise


Marinade Ingredients

2 tbsp fresh coriander, finely chopped

1 tbsp fresh mint, finely chopped

2 cloves garlic, peeled and finely chopped

3 spring onions, finely chopped

1 tsp turmeric

1 red chilli, finely chopped

1 lemon juice and 1 tsp grated lemon zest

Salt and grounded black pepper to taste

1 tbsp olive oil



  1. Cut the chicken into 1 inch cubes and place them into a bowl.  Add the marinade ingredients, mix well and season either overnight or for a minimum of at least 1 hour.

  2. Place the courgette strips into salted boiling water and blanch for about 30 seconds.  Drain and place into a bowl of ice cold water to cool then drain again.

  3. Preheat the grill.

  4. Place both the courgette strips and chicken pieces onto the skewers making sure to weave the courgette strips in between the chicken.  Place about 5 chicken pieces in each skewer.

  5. Cook the chicken kebabs under the preheated grill for about 10 - 12 mins or until the chicken is done.

  6. Remove and serve with either rice or salad.

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