Smoked Paprika Thyme Mixed Grill

Serves: 4

Difficulty: Easy

It’s no secret I love smoked paprika and this recipe is one of my go-to recipes when I’m pushed for time and want to eat something delicious for dinner. I love to add chicken to my skewers but you can skip this and add whatever veggies you like.


  • 2 tablespoons oil, I like rapeseed oil
  • 1/4 teaspoon smoked paprika (I like the sweet one)
  • 2 cloves of garlic, finely chopped
  • few sprigs of fresh thyme
  • good pinch of salt, to taste
  • 1/2 red pepper, cut into large bitesize pieces
  • 1 red onion, cut into large bitesize pieces
  • 4 mushrooms, cut in half
  • 2 chicken thighs, skin removed and bone removed, cut into large bitesize pieces
  • 8 bamboo skewers, soaked in cold water if BBQ'ing them
  • 1 teaspoon coriander leaves, roughly chopped, to garnish (optional)


1. First make the marinade by mixing together the oil, smoked paprika, garlic, thyme leaves and a good pinch of salt. Mix well and taste the marinade, adjusting the flavours if you want it to be punchier. You can always add a little fresh chilli if you like it fiery.

2. Start heating a griddle pan (or BBQ). Add the remaining ingredients to the marinade, except the coriander, and mix well. Thread onto skewers.

3. Place onto the hot griddle pan, lower the heat to medium ,and allow the skewers to get some colour and cook through before turning on all sides. Keep moving the skewers around every few minutes until the chicken is fully cooked through.

4. Serve sprinkled with fresh coriander (if using) and your favourite dips. I love a smooth tomato based salsa with these.

Pradipta| July 2, 2016 at 5:42 am

Looks yummy. Can I do this in OTG oven too?

Hi Pradipta, You sure can. As long as you have an oven that you can set to about 180C then it’ll cook through perfectly. Anjali

Pradipta| July 5, 2016 at 11:59 am

I loved this recipe. I love to try this recipe during this rainy season with a cup of masala tea. Thanks for sharing.

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