Ingredients
Method
A bit of this, a bit of that
- For the Kebabs
- Skewers (if using bamboo skewers soak them in water for 15 minutes before using)
- 150g Onken Natural Set Yogurt
- 2 tbsp tikka masala curry paste
- 1 tbsp grated ginger
- 4 small chicken breasts, cut into 2 cm chunks
- 2 tbsp sunflower oil
- For the Sauce
- 150g Onken Natural Set Yogurt
- Small bunch of coriander
- Zest of ½ lime
- For the Salad
- A few handfuls of lettuce
- 1/2 red onion, thinly sliced
- 2 baby cucumbers, thinly sliced
- 4 large flatbreads
- A few tbsps of lime pickle if you want things a little spicer!
Step-by-step
- 1 Mix the Onken Natural Set yogurt together in a bowl with the curry paste and ginger then stir through the chicken chunks.
- 2 Leave to marinate for at least 15 minutes in the fridge or overnight if you have the time.
- 3 Make the sauce by blending the yogurt with the coriander (stalks and leaves), lime zest and a pinch of salt in a small food processor and set aside. (You could always chop the coriander and stir it all together if you prefer.)
- 4 Assemble the kebabs by gently shaking any excess yogurt mixture off each piece before sliding on the skewers. Don’t pack them too tightly.
- 5 Heat a griddle pan over a medium high heat, brush the kebabs with the oil and cook for 4-5 minutes on both sides until the chicken is golden and hot all the way through. (Don’t worry if some bits catch a little bit, it all adds to the flavour!)
- 6 Serve your kebabs with the salad, flatbreads and the coriander sauce you made earlier.
- 7 TOP TIP: If you want to make these kebabs vegetarian cut 2 blocks of halloumi into 2cm chunks and leave those to marinate in the yogurt mixture before threading on to the skewers with some cherry tomatoes.
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