Berry Chicken Kebabs

Cooking Instructions

berry chicken kebabs

Gluten Free, Dairy Free


  1.  Cut each chicken breast into 6 chunky pieces
  2.  Put half the garlic, half the lemon juice, the salt and pepper, the olive oil and spices into a shallow bowl. Add the chicken and toss to coat, then leave to marinate for half an hour.
  3.  Meanwhile, mix tahini together with the remaining garlic and lemon juice. Add the hot water, season with more salt and pepper and whisk to a thick consistency.
  4.  Blitz the pistachios in a blender and place on a tray with the Crazy Jack Cranberries. Set aside.
  5.  Preheat a griddle pan, skewer the chicken pieces on 12 kebab sticks and cook in batches for around 5-6minutes on each side.
  6.  Drizzle with a little olive oil and immediately roll in the pistachio mix, then serve with the tahini sauce.


  • Serves 6
  • 4 boneless, skinless chicken breasts
  • 6 garlic cloves, crushed
  • Salt and Pepper
  • 1 lemon, juice only
  • 1tbsp olive oil, plus extra to drizzle
  • 1tbsp ground cinnamon
  • Three quarters of tablespoon of ground all spice
  • 300ml tahini
  • 100ml hot water
  • 100g pistachio nuts, shelled
  • 100g Crazy Jack Dried Cranberries, finely chopped

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