Chilli & Fennel Chicken Kebabs


For those of you who have attended our one day Indian class you’ll know that this Chilli & Fennel Chicken Kebabs recipe is an old favourite, and for something that is such low maintenance, it yields incredible favour and is how a chicken kebab should really taste.

Use this recipe for an easy BBQ chicken dish and you’ll never be short of guests for sure.

Serves 4


  • 400g chicken thighs – each thigh deboned and cut into 4 pieces

For the spice blend:

  • 2 tbsp. oil
  • 2 tbsp. lemon juice
  • 2 tsp finely chopped garlic
  • 2 tsp finely grated/chopped fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried chilli flakes
  • ¼ tsp salt
  • 1 tsp whole fennel seeds
  • 1 tsp paprika
  • Large pinch fresh coriander


  1. Trim the excess fat off the thighs and cut into 4 pieces or 2 inch cubes. Set aside.
  2. Place all of the ingredients for the spice blend into a bowl, mix well and taste.
  3. Add the chicken and set aside to marinate for at least 1 hour or up to 48 hours.
  4. Pan fry on a very low heat for 12 minutes, turning once after 7-8 minutes or place on a baking tray in the oven at 180°C for 20 minutes
  5. Enjoy!


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