Chicken Kebab | Slimming & Weight Watchers Friendly

This Chicken Kebab is an easy meal for anyone counting calories or following a diet plan like Weight Watchers or similar. It’s a great slimming substitute for that late night takeaway. 

It’s low in calories and Weight Watchers points too!

Chicken Kebab | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

If you like this recipe why try some of our other kebabs.  

How many Calories are in this Chicken Kebab?

There are 347 calories in each portion of our Slimming friendly Chicken Kebab. This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.

This Chicken Kebab is perfect if you’re counting calories, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Chicken Kebab suitable for?

This Chicken Kebab recipe is suitable if you’re following a gluten free diet.

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Kebab recipe?

This Chicken Kebab recipe will only cost you 8 Points per portion.

Chicken Kebab | Slimming & Weight Watchers Friendly

How to Make Chicken Kebab

It might seem like a bit of faff for some chicken marinaded in fat free yogurt and spices, but this Chicken Kebab really is worth it!

The Chicken will come out beautifully moist, and full of flavour. All you need to do is…

  • Marinade the chicken in the yogurt and spices 
  • Leave for a couple of hours
  • Assemble the skewer 
  • Cook in the oven 
  • Serve with your choice of accompaniment. There’s some suggestions below.

What should you should serve with this Chicken Kebab?

Any of the following go really well with Chicken Kebab. It’s one of those dishes that goes with pretty much anything. It’s so hearty it can of course be eaten on its own!

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Chicken Kebab | Slimming & Weight Watchers Friendly


Do you need any special ingredients or equipment to make this Chicken Kebab?

This post contains affiliate links. Find out what this means.

You shouldn’t have to go out and buy any special ingredients for this recipe. All the spices used are pretty popular so you’ll probably have them in the cupboard already.

Chicken Kebab | Slimming & Weight Watchers Friendly

The Skewers

You can find these wooden skewers on Amazon.

How do you know when the Chicken Kebab is cooked?

You should cook this Chicken Kebab until the juices run clear when you prick the chicken.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chicken Kebab in the fridge?

Once you’ve cooked the kebab, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep the Chicken Kebab in the fridge for approximately 2 or 3 days.

Can I freeze Chicken Kebab?

This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner haha.

How do I reheat the Chicken Kebab?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for a few minutes until piping hot.

From frozen: Allow to defrost in the fridge, and heat covered in the microwave for a few minutes until piping hot.

Some of you love this  Chicken Kebab recipe!

Chicken Kebab | Slimming World & Weight Watchers Friendly-caths_sw_journey
One of our Instagram followers @caths_sw_journey made this dish and loved it!
Chicken Kebab | Slimming World & Weight Watchers Friendly-zoesw77
Another of our Instagram followers @zoesw77 made this dish and loved it too!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Chicken Kebab | Slimming & Weight Watchers Friendly

Votes: 73
Rating: 4.07
Rate this recipe!


Prep Time

Cooking Time

portion(s) 25 minutes 90 minutes



Slimming World 

347kcal 8

Smart Points (Flex/Freestyle)



Per portion(s) Per portion(s) Per portion(s)
Gluten Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  1. Mix all the ingredients (except the chicken) in a large bowl
  2. Add the chicken and mix well, ensuring it is all coated well
  3. Cover with cling film and refrigerate for a couple of hours
  4. Cut the end off the potato or peeled onion insert 3 skewers
  5. Thread each marinated chicken thigh on to the skewers, pressing each one down firmly
  6. Stand the assembled skewer upright on a baking tray and cook for 1.5 hours at 180°C
  7. Remove from the oven and allow to rest for a few minutes, then slice and serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
      1. Hi Marie
        Timings will be similar, but will vary depending on the size of chicken breasts used and how tightly packed they are onto the skewers. We recommend using a meat thermometer to ensure the chicken is thoroughly cooked throughout. The temp should reach 74°C/165°F when the probe is inserted into the thickest part of the meat.

  1. have a fussy husband who only likes chicken breast could I use mini chicken fillets and cook for less time do you think that would work

      1. Hi Kim,

        I think this would be better if marinaded and then cooked rather than freezing in the marinade. You could always freeze after it has been cooked, making sure you defrost thoroughly before reheating fully 😊

    1. Hi Claire,

      I’d recommend taking them out – leaving the bone in would significantly increase the cooking time and the ability to easily carve.

    2. Hi I have a Air Fryer Oven with rotisserie have you any idea how long I should cook them for? I know it’s a case of trial and error but I would be grateful for any advice.
      Thanks xxx

      1. Hi Claire!

        We haven’t tried it so I’m not sure, but if the model you have came with a manual (or you can find one online) sometimes they have conversions for oven timings that might help as a guide.

        Hope that helps! 🙂

    1. Hi Steve
      We use a fan oven, so the settings listed in the recipe should be fine. Having said that, my oven is quite ‘fast’, so I usually drop the temp by about 10-15 degrees and reduce cooking time if necessary. Obviously it’s imperative to check that the chicken is cooked throughout before serving. 🙂

  2. I absolutely adore this recipe, but I have problems getting it to stay standing up and was wondering if, maybe there is some tool to secure it?

    1. Hi Jo
      Lots of people, myself included, have cooked the kebab lying down in a dish rather than standing up. (We can’t all be structural engineers! 😉 )
      In our video, we’ve used a potato with the bottom sliced off, to give a firm base to the structure. 🙂

    1. Hi Amanda
      If you’re using whole spices and grinding them yourself, then toasting them will bring out the flavours. If you’re using powdered spices, it probably won’t make too much difference. 🙂

  3. If you use a little fat free natural yogurt add a little water, half a tsp of sweetener (optional) and mint sauce mix all together it makes the perfect sauce for your kebab!!

    1. Hi Jade
      You can make a ‘deconstructed’ version and put the marinated chicken pieces into a dish or onto a foil lined tray. 🙂

    1. Hi Matthew
      We haven’t given this recipe a freezer symbol, but there’s no reason why you can’t freeze the cooked chicken. Make sure you cool it completely, then wrap and freeze.

  4. This is a great dish. Decided to try this after watching Mike Jeavons on YouTube(with his “week on slimming world”) and was not disappointed. He said it was the best thing he had the whole week on slimming world. I am making this again tonight as it was so good. I made a wrap out of this with tortilla shells and added shredded lettuce, diced tomatoes and top it with some of the Fat Free Natural Yogurt (as a substitute to sour cream). Not syn free anymore this way, but very good!

  5. Mine just keeps falling over! Haha I’ve tried pinning it up with a load.of skewers but still it falls.! Any tips?

    1. Hi Alison
      If you used Creme Fraiche, it would significantly increase the Syn value. Even Fat Free Creme Fraiche is 4 Syns per 100mls!

    1. Hi Sandra
      By reducing the amount of chicken used, you can probably reduce the timings slightly, but please ensure that the chicken is fully cooked throughout before serving, ideally using a meat thermometer. (74°C/165°F)

  6. Just made this with a kilo of thighs so not quite as many as your receipe and had to spit into two towers as only had cocktail sticks, I think I might have to reduce the cooking time it would be helpful if you advised what shelf to put it on

    1. Hi Rebecca
      We can’t really give advice on which shelf of your oven to use. It will depend on how tall your assembled chicken stack is, how big your oven is and how deep the baking tray is. It’s really a matter of adjusting your shelves (or even taking one or two out!) to accommodate the chicken skewer that you have built. 🙂

    1. Hi Angie
      As yogurt is more ‘dense’ than water, it doesn’t follow that 200ml is equal to 200g.
      To be honest, it’s easiest to measure 200ml into a measuring jug. Hope that helps. 🙂

  7. This is the best thing i have ever cooked – slimming or not! Absolutely recommend this delicious recipe. Although we split 8 thighs between 2 🙈

    1. Hi Jo
      We’re currently working through a tech issue with videos not showing in some of the recipes at the moment. Hopefully it’ll be back soon, but the step-by-step photo guide should give you all the info you need. 🙂

  8. Hi, I’ve read from a few people on this thread that their kebab keeps falling over? I use half a Swede for the base and it’s not fallen over once in more than 10 attempts. We love this recipe, it’s become our favourite s.w dish

    1. Hi Katie
      Absolutely! (We can’t all be structural engineers!) If I’m using skewers, I lay them over a foil lined tray, or just cook the chicken in a dish. It’s still super tasty! 🙂

  9. Hi.
    I have turkey breasts, relatively thinly sliced from Tesco. Would I be better to cook the same time at lower temperature or shorter time at same temperature. Also, I wondered if this would work in my pressure king pro…might be nice and moist and infuse into the kebabs…what do you think?

    1. Hi Nicky
      Either option would work, although I’d be tempted to cook for slightly less time at same temp, so that you get the slight charring, which adds to the flavour. We would always suggest using a meat thermometer to ensure it’s thoroughly cooked. (74°C/165°F)
      Personally I wouldn’t attempt this recipe in the PKP, as you won’t get the same result.

  10. Hi, I’m going to use mini breast fillets, would I need to reduce cooking time or temperature? Also I only have cocktail sticks, any stacking tips please?

    Thank you 🙂

    1. Hi Jade
      Cocktail sticks won’t be long enough or supportive enough for stacking the chicken. It would probably be better to do a ‘deconstructed’ version on a foil lined tray or even in a dish. 🙂

  11. Hi I don’t have any natural yoghurt, only have reduced fat sour cream or light double cream (Elmlea) or reduced fat coconut cream/milk, can I use any of these instead? Thanks

    1. Hi Linda
      Both of those would increase the syn value quite significantly. It would be better to wait and try it with some fat free natural yogurt.

  12. This isn’t my 2nd cooking it. Wel my boyfriend cooked it first, and has been craving it ever since. So I’m making it tonight, I can’t beleive how easy it is and tastes amazing!!!!!

  13. OMG, this is amazing! I used a mix of breast and thigh to keep my WW points down and alternated them on skewers. I also did the Nandos rice which is equally amazing.

    PON, your recipes are one of the reasons I’ve lost nearly 3 stone. I’m with Weight Watchers but recipes work well on the plan.

    I’m a foody and to be able to eat such lovely food makes losing weight easier.

  14. I forgot the lemon will it make a huge difference if I leave it out? I really can’t be bothered to walk back to the shop and I really want to make this today.

  15. I tried this yesterday it was badly burnt and dry. I put it in for hour and half (I presumed 1.5 hours was this). Where did I go wrong?

    1. Hi Kim
      That’s a shame, this has been a really popular recipe, with lots of great feedback. Did you follow the recipe exactly and use thighs rather than chicken breast? We use a fan oven, but personally I turn mine down by about 10°C as my oven is quite ‘fast’. Soak the skewers to prevent them catching and keep an eye on it, as cooking times will vary depending on how tightly you’ve packed the chicken onto the skewers. Hope that helps!

  16. Hi I made this it was amazing just one question is the sauce still ment to be a bit runny inside the layers of the chicken , the chicken was cooked through .?

  17. Hi I cooked this once and really enjoyed it, I just wondered if it can b cooked in a instant pot (Pressure cooker) if so could u advice timings and setting please

    1. Hi Tanya
      This recipe wouldn’t really work in the instant pot. It needs to be in the dry heat of an oven to develop the characteristic look and flavour of chicken kebab meat. It’s well worth making, a big family favourite in our house! 🙂

    1. Hi Natalie
      There shouldn’t be any need to alter cooking time, but please make sure the chicken is completely cooked through before serving. We’d recommend a meat thermometer to ensure that the chicken has reached a temperature of 74°C. 🙂

    1. Hi Karen,
      If you soak the wooden skewers in water beforehand, they’re absolutely fine and won’t catch fire. 🙂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!