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Homemade Chicken Kebabs Take Away Style

Homemade Chicken Kebabs. Freshly grilled marinated chicken, peppers & onions served in a pitta bread with salad & a hot chilli sauce. Cooked on the BBQ, griddle or roasted in the oven. A healthy & delicious version of a Takeaway Chicken Shish Kebab.
5 from 39 votes
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Course: Lunch, Main Course
Cuisine: BBQ or Griddle, Greek, Turkish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 kebabs
Calories: 437kcal
Author: Sarah James


  • 6 Flat metal skewers or bamboo skewers
  • Kitchen Barbecue Tongs
  • Silicone Basting brush


  • Juice of one lemon
  • 6 tbsp olive oil
  • 2 garlic cloves – crushed
  • 2 bay leaves
  • 2 tbsp freshly chopped oregano
  • A pinch of salt and pepper
  • 4 chicken breasts cut into 3 to 4 cm chunks
  • 1 red onion cut into quarters separated into layers
  • 2 red peppers cut into 3 or 4 cm pieces
  • 4 jalapeno peppers optional
  • 1 lemon cut into quarters to serve
  • 6 pitta breads
  • 1 Shredded lettuce
  • 3 Sliced tomatoes


  • Prepare your marinade: Mix the lemon juice, olive oil and crushed garlic before adding the bay leaves, freshly chopped oregano, salt and pepper. Add your chicken pieces and cover them well with the marinade.
  • Transfer to a sealed container or food bag and place in the fridge for a minimum of 2 hours or overnight if you have time.
  • Assemble your chicken kebabs: Remove the chicken from the fridge and add the onion and pepper pieces to coat with the marinade.
  • Thread a piece of pepper, then onion and then chicken on to a skewer and continue until you have 4 or 5 pieces each of pepper, onion and chicken.
  • BBQ OR GRIDDLE: Cook your kebabs on a preheated griddle or BBQ for about 10 to 15 minutes, browning on all sides.
  • Add the jalapeno to brown, if using.
  • Slide the chicken, pepper and onion pieces off the skewers on to the griddle or BBQ and continue cooking for about 5 minutes until the chicken is cooked through.
  • OVEN: Preheat your oven to 200 C / 180C Fan / 400 F and cook for 20 to 30 minutes. Turn halfway through cooking to ensure your kebabs are evenly browned and cooked.
  • Serve in a pitta bread, toasted if you wish, with shredded lettuce, sliced tomatoes, pickled red cabbage, jalapeno and a piece of lemon.



Total time does not include marinating time.
Flat metal skewers prevent the meat from slipping round on the skewer when turning so cooking is easier.
If you're using wooden skewers, don't forget to soak them before use.
Nutrition information is approximate and meant as a guideline only.
Serving: 1filled pitta | Calories: 437kcal | Carbohydrates: 46g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 48mg | Sodium: 791mg | Potassium: 827mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2367IU | Vitamin C: 94mg | Calcium: 121mg | Iron: 3mg