Smoky & Spicy Yoghurt-Marinated Chicken Kebabs

These smoky, spice-packed chicken kebabs are marinated in yoghurt, lemon, and a balanced blend of Golden Spices Paprika, Cumin, Cayenne Pepper, and Fine Black Pepper. Perfect for the braai or grill, they cook quickly while staying juicy and flavourful. An easy crowd-pleaser with unmistakable South African flair.

Ingredients

1 cup plain yoghurt
1/4 cup lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons Golden Spices Paprika
2 teaspoons freshly minced garlic
1 teaspoon Golden Spices Fine Black Pepper
1 teaspoon Golden Spices Cumin
1 teaspoon Golden Spices Cayenne Pepper
Skinless, boneless chicken thighs, cut into cubes

Method

Whisk together yoghurt, lemon juice, olive oil, ginger, salt, and all Golden Spices until smooth and well combined.
Place chicken in a resealable bag or bowl. Pour over the marinade, coat evenly, and refrigerate for 4 to 8 hours.
Thread the marinated chicken tightly onto skewers.
Light a chimney of charcoal. Once ashed over, spread evenly on the braai.
Preheat the grill for 5 minutes, then clean and lightly oil the grate.
Grill skewers for 3–4 minutes per side until charred and cooked through. Internal temperature should reach 71–74°C.
Rest for 5 minutes before serving.