Buttermilk Chicken Kebabs | ExpatWomanFood.com

Posted on

10 October 2012



Buttermilk Chicken Kebabs


10 chicken breasts - cut in halves
1 cup buttermilk marinade (recipe below)
1 red or yellow bell pepper - seeded and cubed
1 red onion - cut into wedges and then cut in half
2 zucchini -
sliced thin
Salt and pepper to taste
Mix Together:
1 cup buttermilk
2 tbsp Dijon mustard
1 clove garlic - crushed
1 pinch of dried thyme and wild oregano
2 tbsp honey


  • First, cut all the chicken breasts in half.
  • Put into a bowl and apply some lemon juice and salt.
  • Now keep aside while the marinade is being made.
  • Cover the chicken pieces with the marinade and leave for 30 minutes or longer.
  • Then thread the chicken pieces onto kebab sticks - alternating with the cut up vegetables.
  • Barbecue over medium coals for about 10 minutes.
  • Make sure to turn it frequently.
  • Take the chicken pieces off the barbeque when they cooked through and turn brown.
  • Sprinkle some salt and pepper to taste.
  • Serve hot with pita bread or salad.
Cooks Note

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