Provençale chicken kebabs

20 min : preparation time 10 min : cooking time


  • For 8 kebabs:
  • 4 chicken breasts
  • 1 courgette/zucchini
  • 12 cherry tomatoes
  • 12 dried apricots
  • 2 sprigs thym
  • 2 tsp curry powder
  • 1 tbsp sesame
  • 2 tbsp olive oil

Cut the chicken breasts into squares of around 2 cm (3/4”).

Prepare the first 4 kebabs, by inserting a piece of chicken onto the skewer, then a dried apricot, and continuing like that until the skewer is full.

Mix together the curry, sesame and a little olive oil.

Brush this mixture over the kebabs.

Cut the courgette/zucchini into thin slices.

Prepare the remaining 4 kebabs, starting with a piece of chicken, adding courgette/zucchini and then a cherry tomato. Fill up the skewer.

Mix together some olive oil with the thym.

Brush this mixture over the kebabs.

Place the grill stone on the barbeque, until the chicken is cooked.


Tip: you can also cook vegetables and other meat directly on the grill stone.