Prep Time:90 mins
About us
Spicy chicken kebabs
Cooking Time:20 mins
Serves:4 Adults
Low in fat and salt this is a great healthy dish that can be enjoyed off the barbeque or from under the grill! You will need 4 skewers for this recipe.
Ingredients
- 520g / 1lb 2½ oz. of boneless chicken breasts - around 4 breasts
- 2 medium red onions, peeled and quartered
- 8 green chillies, halved and de-seeded
- Black pepper, to taste
For the Marinade:
- 275ml / 10fl oz. of low-fat, natural yoghurt
- ½ teaspoon of ground cumin
- ½ teaspoon of ground coriander
- ¼ teaspoon of turmeric
- Small bunch of fresh coriander
- 3 garlic cloves, peeled and crushed
- 1 tablespoon of fresh root ginger, peeled and grated
- Black pepper, to taste
Method
- Pour the low-fat yogurt into a large bowl and add the cumin, ground coriander, turmeric, garlic, ginger and some fresh coriander sprigs. Mix everything together and season with pepper
- Cut each chicken breast into 5 chunks and place in the spiced yogurt, mixing everything around so that the chicken is evenly coated
- Cover with cling film and refrigerate for at least a few hours or overnight
- Prepare the barbecue - or alternatively pre-heat the grill to its highest setting
- To assemble the kebabs thread an onion quarter, then a piece of chicken, half a chilli, and another piece of chicken. Repeat this again and finish off with a piece of chicken and another onion quarter. There should be 5 pieces of chicken on each kebab when you are finished
- Press all the pieces tight together so they don’t separate in the cooking, then season well
- Grill or barbeque on a high heat for at least 10 minutes on each side.
- Barbeque meats must be cooked thoroughly to protect yourself and others from food poisoning. If you have a meat thermometer, take the kebabs off the heat and insert the thermometer in the thickest parts of the meat. The kebabs are ready when the thermometer reaches 75 degrees.
- If you don't have a meat thermometer, cut into the chicken with a clean knife to ensure that it is piping hot all the way through, there is no pink meat left and the juices run clear.
What you will need
- Mixing bowl
Serving suggestions
Serve on a bed of Basmati rice. For special rice, cook in a pot with cinnamon sticks and add toasted pine nuts and pistachios nuts at the end. Garnish with coriander
"Remember if you are using wooden skewers to soak them for at least 30 minutes before cooking"
