Just like Granny made!

Chicken Kebabs

How to make chicken kebabs with this free and easy to follow recipe with a marinade

  • Home

  • Breakfast

  • Butteries
  • Potato Scones
  • Porridge

  • Starters

  • Cock a Leekie Soup
  • Cullen Skink Soup
  • Scotch Broth Soup
  • Spicy Lentil Soup
  • Tattie Soup

  • Main Course

  • Beef Olives
  • Chicken Casserole
  • Clapshot
  • Haggis
  • (Chip Shop) Haggis
  • Tourist Haggis!
  • Kedgeree
  • Lamb Stew
  • Lorne Square Sausage
  • Mince and Tatties
  • Pheasant Casserole
  • Potted Hough
  • Rumble
  • Salmon and tattie broth
  • Scotch Pies
  • Skirlie
  • Stew
  • Stovies
  • White Pudding

  • Desserts/Snacks

  • Atholl Brose
  • Black Bun
  • Clootie Dumpling
  • Coconut Ice
  • Cranachan
  • Deep Fried Mars Bars
  • Dropped Scones
  • Dundee Cake
  • Flapjacks
  • Hot Toddy
  • Macaroon Bars
  • Oat Cookies
  • Pancakes
  • Rhubarb Sponge
  • Scones
  • Shortbread
  • Tablet
  • Toffee Shortcake
  • Tyspy Laird

  • This delicious chicken kebabs recipe uses Scottish ingredients such as heather honey and can be cooked indoors or enjoyed outdoors on the BBQ.

    Chicken Kebabs

    Chicken Kebabs Recipe


    2 breasts which have been cut into chunks

    Ingredients For Marinade

    In a bowl mix:

    2 parts Scottish Heather Honey
    1 part lemon juice
    1 teaspoonful chopped fresh thyme
    1 teaspoonful lemon zest
    Freshly ground black pepper

    I have published a book which tells the story of The Grey Lady Ghost of the Cambridge Military Hospital which reveals her origins in the QAIMNS and where she meets a QA veteran of Afghanistan. She still walks her wards and tells her story by taking Scott Grey, a QARANC nurse, to the battlefields of World War One and beyond. This is the first in the series of Grey and Scarlet Novels by CG Buswell. Each book will feature different Scottish food and a favourite meal. Read the first chapter for free.

    How To Make Chicken Kebabs

    Place the breasts into a ceramic dish and cover with the marinade of honey, lemon juice and rind and the thyme and some black pepper.

    Leave them to marinade for at least 30 minutes so that the flavours soak through into the breasts.

    Thread the marinated chicken breasts onto skewers and cook on a BBQ or grill until cooked through and all the juices run clear.

    To prevent them from drying out during the cooking spoon some of the marinade over the kebabs.

    Serve the chicken kebab with a seasonal salad and pitta bread.

    We would like to thank Sainsbury’s for this chicken kebab recipe and photograph which formed part of their Eat Britain campaign. To read more about it visit the Scottish Cooking And Recipes From Scotland page.

    If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:


    Win £250 of Scottish food when you join the Donald Russell newsletter

  • Contact

  • Follow us on:
    Follow Scottishrecipes on Twitter



    Use discount code sr1501 at checkout for 10% off & free delivery on orders with a subtotal over £30 at Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections:


  • Best Restaurants in Scotland

  • Cookbooks

  • Chef Recipes

  • Recipes From Scotland
  • Chicken Goujons
  • Chicken Kebabs
  • Hot Chicken and Raspberry Salad
  • Lamb Hot Pot
  • Mackerel
  • Pork
  • Potato Cheese and Bacon Pie
  • Potato Pepper
  • Potato Smoked Haddock Leek Soup
  • Stuffed Chicken Breast

  • Flags/Emblem of Scotland

  • Rampant Lion
  • St Andrew's
  • Thistle

  • Favourite Places

  • Duthie Park
  • Urquhart Castle

  • Links

  • Privacy/
    Disclaimer Policy