100g lean Chicken breast, cut into 2 cm cubes

1 Onion, cut into 8ths

1 Tbsp Cumin

2 cloves Garlic minced

juice of 1/2 Lemon

2 Bay leaves

handful of Parsley, chopped



2 bamboo skewers


  1. Soak the bamboo skewers in water
  2. Marinate the chicken in cumin, garlic, lemon juice, Bay leaves, parsley, salt and pepper. Leave for at least 30 minutes
  3. Dry fry the onion 8ths in a Teflon pan. Turn to brown on all sides
  4. Remove the onion pieces from the heat. Allow to cool
  5. When the onion pieces are cool enough to handle, thread the chicken and onion pieces alternately on skewers
  6. Dry fry the kebabs in a Teflon pan turning to cook each side - total time about 10 minutes
  7. Serve with parsley to garnish