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Spicy Chicken Skewers

Prep Time
8hrs 10 mins
Cook Time
10 mins
Total Time
8hrs 20 mins

Learn how to make and prepare the most delicious spicy chicken skewers barbecued over hot coals in your wood-fired oven. The marinade is made from a tangy blend of yoghurt, garlic, spices and fresh lemon juice for the ultimate wood-fired chicken skewer.


  • 2 large chicken breasts, cut into small pieces
  • 3 large banana shallots, cut into small pieces
  • 1 large red pepper, cut into small pieces
  • For the marinade:
  • 2 garlic cloves, minced
  • 250ml natural yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon crushed chilli flakes
  • ¼ teaspoon of ground cinnamon
  • Zest of one lemon
  • Lemon juice from half lemon
  • Salt and pepper to taste


  1. In a medium bowl, combine the garlic, yogurt, olive oil, paprika, garam masala, turmeric, cumin, red pepper flakes, cinnamon, lemon zest, lemon juice, salt and pepper.
  2. Thread the chicken pieces onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the shallots and red pepper pieces. Be sure not to cram the skewers. Place the kebabs on a baking sheet. Brush the marinade all over the meat, coating it well. Cover and refrigerate at least eight hours or overnight.
  3. Pre-heat your wood-fired oven to 200°C. Once the fire reduces to hot embers, spread them closer to the oven door and pile them together around the centre area and sit a cast iron or stainless-steel rack ready to barbecue your skewers.
  4. Barbecue the chicken skewers until golden brown and cooked through, turning the skewers every 2 minutes on each side, they take about 8-10 minutes. Transfer the skewers to a warm platter and serve.

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Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

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Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

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Dominic Reeve, Owner Lord Stones Country Park (North York Moors)