Chargrilled chicken kebabs
Spiced with garam masala, paprika & turmeric
Chargrilled chicken kebabs
Spiced with garam masala, paprika & turmeric
Nutrition per serving
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Calories 78 4%
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Fat 3.2g 5%
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Saturates 0.8g 4%
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Sugars 1.9g 2%
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Salt .g 0%
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Protein 10.4g 21%
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Carbs 2.2g 1%
Of an adult's reference intake
Ingredients
- 2 cloves of garlic
- 3 cm piece of ginger
- 140 g natural yoghurt
- 60 ml passata
- olive oil
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- 4 free-range skinless chicken breasts
- 1 large red pepper
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Method
- Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
- Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
- Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
- Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
- Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
- Remove the skewers from the tray, discard the water and wipe the tray dry.
- Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
- Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
- Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
- Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.
Tips
EASY SWAPS
– Raw peeled king prawns would work a treat in place of the chicken, just make sure they’re from sustainable sources.
– Use free-range chicken thighs, if that’s what you’ve got.
– If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead.
– Any colour of pepper would work great.
GO VEGGIE
– Swap the chicken for chunks of halloumi, sourdough bread, or a mixture of veggies cut into bite-sized chunks. Get creative!
VEG BOOST
– Chunks of courgette, wedges of red onion, halved chestnut mushrooms, or whole cherry tomatoes would be a lovely addition here.
TO SERVE
– Enjoy with a fresh green salad on the side for a veg-packed lunch.
– If you fancy it, you could even make your own flatbreads using just 3 ingredients.
