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Chicken Kebabs

To scratch that dirty 3am kebab itch that we ALL get from time to time, make these kebabs at home. Simple and delicious and really not that bad for you.
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins


  • 1 kilo Chicken thighs Chopped into 1-2 cm pieces
  • 1-2 packs Lebanese Bread
  • 1-2 tablespoon Mixed spices I used a Moroccan spice blend
  • 3-4 tomatoes finely sliced
  • 1 red onion finely sliced
  • 1 ice berg lettuce shredded
  • 2 tablespoons Whole egg mayo
  • 2-3 garlic cloves minced
  • 1-2 lemons Juice


  • Cut the chicken thighs into 1-2cm cubes and place into a large bowl
  • Sprinkle the spice mix liberally over the meat tossing each piece in it. I used about half of the small bottle mix I had. Let marinate for 20 mins or so
  • Finely slice the tomato and red onion, shred the iceberg lettuce and set aside. You can add in extra toppings if you like: grated tasty cheese, tabouleh, hummus, whatever sauces you like....go for it! I had limited supplies so this was it for me...THIS TIME!
  • Fry off the chicken in batches until you get some crispy, brown colour on the small pieces. Place into the oven to keep warm while you assemble the kebabs.
  • To make the garlic sauce/mayo add in 2 tablespoons of whole egg mayo, then add in 2-3 cloves of minced garlic, lemon juice and mix well
  • Place the open lebanese bread on your bench, layer in the lettuce, then the tomato and onion (as I said you can add in whatever you like to make your favourite combo) place on the meat, the garlic sauce and wrap up. Then add into foil, encasing the whole kebab and place into a hot sandwich press for 2-3 minutes
  • Get those napkins ready and enjoy!