Want to try chicken kebab at home? Our chefs at Next Stop Cafe in Winnipeg have shared the five marinades they grew up with — each from a different tradition, each delicious on its own. All recipes use 1 kg of boneless chicken thigh, cubed.
1. Classic Persian joojeh kebab
- 1 cup whole-milk yogurt
- Juice of 1 large yellow onion (grated and strained)
- Juice of 1 lemon
- 1 tsp Iranian saffron bloomed in 2 tbsp warm water
- 2 tbsp olive oil
- Salt and pepper
Marinate 24 hours, grill over charcoal.
2. Sour pomegranate kebab
- 1/3 cup pomegranate molasses
- Juice of 2 limes
- 1 tbsp sumac
- Juice of 1 onion
- 1 tsp saffron water
- 2 tbsp olive oil
Marinate 48 hours for the deepest flavour.
3. Tandoori chicken kebab
- 1 cup yogurt
- 2 tbsp tandoori masala
- 1 tbsp ginger-garlic paste
- Juice of 1 lemon
- 1 tsp salt
- 1 tbsp oil
Marinate 12–24 hours, grill hot and fast.
4. Lebanese shish taouk
- 1/3 cup yogurt
- 3 tbsp olive oil
- Juice of 1 lemon
- 4 cloves garlic, minced
- 1 tsp paprika, 1 tsp cumin, 1 tsp coriander
- Salt and pepper
Marinate 8 hours and grill.
5. Yogurt-mint kebab
- 1 cup yogurt
- 1/2 cup fresh mint, chopped fine
- 3 cloves garlic
- Juice of 1 lemon
- 1 tsp coriander, 1 tsp cumin
- Salt and pepper
A fresh, herbal kebab that pairs beautifully with summer salads.
Chef tips that apply to all five
- Use thigh, not breast.
- Marinate at least 12 hours, ideally 24.
- Skewer loosely so heat circulates.
- Grill hot. Cold grills steam meat.
- Rest the kebab on warm pita or rice for 2 minutes before serving.
Or let us cook
If 24-hour marinades aren't your weeknight vibe, we grill all five every day at 333 Pembina Hwy, Winnipeg. View the menu or book a table.
FAQ
Can I use chicken breast? You can, but reduce marinade time to 6 hours and watch the grill carefully — breast dries fast.
What if I don''t have charcoal? A cast-iron grill pan on high heat is the next best thing.
How long do leftovers keep? Up to 3 days refrigerated; reheat gently to keep moist.