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BBQ Chicken Kebabs

Sticky smokey skewers are great for a quick weeknight BBQ. Breast fillets cook extra fast but be careful not to cook too long or they will dry out. This recipe uses Australian cup measurments
5 from 5 votes
Course Chicken Dishes, Main Course
Cuisine Australian
Servings 2


  • 500 gm Chicken breast fillets (or thighs also work)
  • 40 ml Soy (light or Japanese soy) (2 Tablespoons)
  • 1 teaspoon cumin
  • 2 tablespoons smoked paprika
  • 50 ml Tomato Sauce or ketchup (4 tablespoons)
  • 10 gm sugar (2 teaspoons)
  • 40 ml olive oil (2 tablespoons)


  • 1 tablespoon tomato sauce
  • 1/2 teaspoon cumin

Barbecued Potatoes

  • 500 gm potatoes sliced
  • 60 ml cream (1/4 cup)
  • 60 ml water (1/4 cup)
  • 50 gm cheese grated ( cheddar )
  • 5 gm salt and pepper


  • Makes 5-6 skewers. Preheat the BBQ. Mine has a lid. the temperature rises to about 200 C (400 F) or more
  • Soak 6 skewers in water
  • Mix the marinade ingredients together in a bowl big enough to also fit the chicken when ready
  • Cut the chicken breast into strips as even as possible. You will only get about 4 or even 5 strips from each breast. maybe more depending on the shape and size.
  • Put the chicken into the marinade and stir around. If you have a few minutes or longer leave the chicken to marinate, if not then begin to thread it on to the skewers. Start by threading the tip of the strip then folding into a S shape and threading till the skewer is 3/4 full. Continue with the other skewers.
  • Coat the meat in any extra left over marinade or leave the skewers in the marinade overnight if you like. NEVER REUSE MARINADE AND DISCARD ANY THAT IS LEFT OVER.
  • Cook the skewers on the hottest part of the BBQ. I use the grill bars. Put the chicken onto the grill and don't touch it for 5-8 minutes. After this time use a flat spatula to slide under the skewer and turn it over. Put the lid down and let it cook for approximately 6- 8 minutes. Test one with a small knife in the thickest part.
  • Mix the extra sauce and cumin in a bowl and paint the skewers with this on there last turn. Give them a little bit of a turn to cook the sauce. This should make a nice sticky coating.
  • Remove from the grill and put onto a plate. If you cook on the flat plate turn it down to medium when you turn over the skewers.

To cook the potatoes:

  • Start the Potatoes first if cooking, they take up to 40 minutes.
  • Lay out a big piece of foil and cover with a folded over piece of foil and then another piece on top of that going the opposite way to make a little container. Put the sliced potatoes onto this and spread out a little.
  • Add the cream and the water and a sprinkle of grated cheese, salt and pepper. Fold over to hold in the liquid and put onto the grill before you prepare the chicken.
  • Check carefully after 30 minutes because they are cooked with steam inside that parcel. They can take up to 40 minutes depending on how many potatoes and the heat of the grill. Mine was on full.


This way of making skewers is better than cutting into cubes. You get a fuller skewer that doesn't fall apart
When a recipe asks for light soy it doesn't mean it is low fat!
There are a number of kinds of soy sauce in fact the list is immensely long as each country has their preferred style of soy sauce, so to simplify I am using a Chinese light soy. It is usually the most common in western supermarkets. Dark Chinese soy sauce is thicker, darker, less salty and a whole lot richer than light and often has added sugar, like molasses. Light soy sauce is more common in Chinese cooking, it is thinner and used in many dipping sauces and as a seasoning. A Japanese light soy can also be substituted here- Kikoman brand being the most common.
You can clean and lightly grease the grill bars of the BBQ by rubbing them with paper that has been lightly oiled.