Chicken shish kebabs with chilli-tomato sauce

Spice up your week with this tasty chicken shish kebab recipe. Served with a chilli-tomato sauce, it packs a flavour punch.



Note: + 5 mins resting & 1 hour marinating time



  • 12 Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, cut into 2cm pieces
  • 1 cup (280g) Coles Greek Style Natural Yoghurt
  • 1 tbs harissa paste
  • 1 red onion, thinly sliced
  • 1/2 cup mint leaves, finely chopped
  • 1/2 cup curly parsley leaves, coarsely chopped
  • 1/2 cup dill sprigs, finely chopped
  • 6 small pieces pita bread, toasted

Chilli-tomato sauce

  • 1 vine-ripened tomato, chopped
  • 1 long red chilli, seeded, finely chopped
  • 2 small garlic cloves, finely chopped
  • 1 tsp ground paprika
  • 1 lemon, rind finely grated, juiced
  • 2 tbs honey
  • 2 tbs extra virgin olive oil



Combine the chicken, yoghurt and harissa in a bowl. Cover and place in the fridge for 1 hour to develop the flavours.


To make the chilli-tomato sauce, place the tomato, chilli, garlic, paprika, lemon rind, lemon juice and honey in a food processor. Process until smooth. With the motor running, gradually add the oil in a thin, steady stream until combined. Season. Cover and place in the fridge to chill.


Thread the chicken evenly among 12 metal or soaked bamboo skewers. Heat a greased barbecue grill or chargrill on high. Cook the skewers for 6 mins each side or until lightly charred and cooked through. Transfer to a plate and set aside for 5 mins to rest.


Combine the onion, mint, parsley and dill in a small bowl. Divide pita and chicken among serving plates. Serve with the parsley mixture and chilli-tomato sauce.

Serve with Greek-style yoghurt and lemon wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.