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Chicken Shish with Charred Chilli Relish

Chicken Shish

Brought to you by: OcadoLife
    4 serving
4.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Shish kebabs are one of the easiest ways to barbecue meat because of that all-important skewer. So, unlike burgers or sausages, they won’t fall to their fiery doom through the grate. Although this Chicken Shish with Charred Chilli Relish is devilishly quick and easy to make, we can suggest a little hack that will improve the taste. Prepare the marinade up to 24 hours beforehand and leave the chicken to absorb the spices. You could also prepare the relish before serving – this will allow the charred pepper and chillies to cool down before you start handling them. All that prior preparation will leave you with a really tasty kebab, and more time to enjoy it.  
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  • 150ml whole milk
  • 1 lemon, zested and juiced, plus 2 tsp juice
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cloves garlic, crushed or finely chopped
  • 1 tsp ground paprika
  • ¼ tsp ground cinnamon
  • 6 chicken thighs, boneless and skinless, cut into large chunks
  • 1 red pepper
  • 6 mild red chillies
  • 1 small red onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp honey
  • 1 tbsp pomegranate molasses
  • 1 tbsp olive oil
  • 10g coriander, leaves chopped
  • 4 flatbreads or pitta, (to serve)
  • 400g red cabbage, shredded (to serve)
  • 100g natural yoghurt, (to serve)


Step 1

Combine the milk with the 2 tsp lemon juice and set aside for 10 mins to sour.

Step 2

Toast the cumin and coriander seeds in a dry pan until fragrant, then grind, or pound to a powder using a pestle and mortar. Combine with the garlic cloves, zest and juice of 1 lemon, paprika and cinnamon. Add the soured milk and season. Mix well and combine with the chicken in a large bowl. Marinate in the fridge for at least 1 hr and up to 24 hrs.

Step 3

When you’re ready to cook, prepare the barbecue for direct cooking, letting the flames die down to hot embers. Grill the whole red pepper and chillies until blackened, pop in a container, seal and set aside – this helps the skins slip off easily.

Step 4

Thread the chicken pieces onto 4 metal skewers and cook the kebabs over direct heat for 10 mins, or until cooked through and charred in places.

Step 5

To make the relish, slip the skins off the pepper and chillies (don’t worry about removing all the blackened bits), remove the stalks and seeds, then dice and combine with the red onion, ground cumin, honey, pomegranate molasses, olive oil and coriander leaves. Add lemon juice, to taste, and season with salt.

Step 6

Serve the kebabs with the relish, flatbreads, cabbage and Greek yoghurt.

Tips or serving suggestions

If you don’t have access to an outdoor barbecue, you can always use a griddle pan for the same charred effect.

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