Chicken Kebab Stack

What’s better than a juicy meat sandwich?

Serves: 6
Time: 1hr 30 minutes
Recipe by: Thando Manyoni


10 chicken kebabs
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp chili powder
3 tbsp Olive pride
Salt and pepper
½ onion
½ lemon
½ cup siracha
125g butter, melted
3 tbsp honey
1 plain yogurt
Handful fresh parsley, chopped
6 pita breads, toasted


Preheat the oven to 180C and prepare a baking sheet. 

Cut the chicken breasts in half and place in a bowl. Add all the spices, olive pride and salt and pepper, toss to coat the chicken breasts. Cover and set aside to marinate for 30 minutes. Place the onion a baking sheet and place a round oven safe cookie cutter or mould around the onion. Stick a skewer into the centre of the onion. Skewer the chicken breasts on the onion, one on top of the other. Top with half a lemon. Cook in the oven for 45 minutes to an hour or until the meat is tender. Make the basting sauce by combining the siracha, butter and honey in a saucepan and bring to a boil. Remove from the heat. remove the chicken form the oven and brush the sauce all over the chicken, leaving a bit of sauce to serve. Place the chicken back in the oven for 5 minutes. Combine the yogurt, parsley, salt and pepper. Cut an opening in the pita bread, spread a spoon of the yogurt dip, some chicken off the skewer and place in the bread. Drizzle over a bit of the leftover hot sauce and enjoy!


Chefs Tip: You could spice and marinate the chicken overnight to ensure maximum flavour!

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