Masala Spiced Chicken Kebabs

These chicken kebabs are nicely spiced and inspired by my travels in Nepal.  These were made for my travelling buddy who loves a good Masala tea.  We certainly shared plenty of those on our hike.


  • 4 Free Range Chicken Thighs
  • 2 tsp Garam Masala
  • 1 tsp ground coriander
  • 1 tsp sea salt
  • Zest from one lemon
  • 1-2 tsp fresh ginger, grated


  • Trim fat from thighs and slice in half.  Keep the sizes even so they cook consistently.
  • Add your Masala, coriander, salt, lemon zest and ginger to a bowl and quickly mix.  Place in chicken thighs and toss to combine in the spice mixture.
  • Thread the chicken thighs onto stainless steel skewers.
  • Grill on the BBQ for 3-4 minutes on each side until cooked through.  Remember the skewers will be hot so use tongs.
  • Serve with our Strawberry Salsa Salad.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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