A lot of foodies will know what I went through when I came up with these. First there is a tingle on your tongue, a taste that reminds you of something, like it’s trying to draw on a memory from before you were born. Next come the images that start forming in your mind, a meal you are sure you had but, also sure, you’ve never tasted.

Slowly but surely this all comes together, clouds clear and you know what you need to do. Well kind of. Depending on your skill, experience and influences, you have a pretty good idea as to what you might need.

The first time these chicken skewers made their way into the recipe developement part of my brain I was a 1 arm bandit. My mom really helped me to get the chicken into the marinade and get it ready to take home. At that point we discussed just popping it in the oven to save the effort.

Those same foodies that know, also know that that was a foolish thought, that even with only 1 hand, I was going to turn them into the skewers my mind had decided I had to have. It took me a lot longer than usual, a hell of a lot longer than usual to chop the peppers, skewer the chicken and get the whole dish finished and by then I was in pain and exhausted.

It was delicious but not perfect, the recipe did not slot into it’s space on the rollerdex in my head so I knew there were some adjustments needed. I added a little more spice and a lot more garlic. Lowered the heat on the griddle pan (although I think on flames would be even better) and this time I got it just right.

The sides don’t really matter much but the picture in my head had a slaw. This is a simple spicy slaw that matches the freshness of the skewers. Other than that the first time we had a baked potato with ours and the second time, because it was Hannukah, we had latkes.

Enjoy these skewers as an alternative braai treat or just for a simple and delicious meal on it’s own.

Tangy chicken skewers


  • For the skewers:
  • 2 cups plain yogurt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 teaspoon cayene
  • 3 tsp crushed garlic
  • 1 tsp black pepper
  • 2 tsp italian herbs
  • 4 skinned boneless, chicken breasts, cubed
  • mixed peppers
  • lemon for squeezing
  • salt to taste
  • For the slaw:
  • 2 cups slaw I used rainbow broccoli slaw from Checkers
  • 3 tbs white spirit vinegar
  • 1 tbs honey soy
  • 1 small chilli chopped


  • For the skewers:
  • Mix all the ingredients together (except peppers, salt and lemon). Place in the fridge for at least an hour. If you are using wooden skewers, now is also a good time to put them in water. Cut the peppers into rough chunks. Heat up the griddle pan on a medium-high heat. Thread the peppers and chicken in whichever combination you wish. Grill until chicken is cooked through, remove from the heat and generously season with salt and lemon juice.
  • For the slaw:
  • Mix all the ingredients together and set aside for as long as possible.




  1. I bought skewer sticks last month with the intention of making sosaties and haven’t got around to it yet. I’ll definitely be trying this recipe, thanks!

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