Curried Chicken Kebabs
Elevate your barbecue with these delicately spiced kebabs, infused with a hint of curry and paired with a vibrant green sauce. Served alongside a refreshing carrot and mint salad and finished with a drizzle of our Ultimate Chilli Dressing, it’s an exquisite balance of heat and big flavours!
Recipe by Nicola Family Kitchen
Method
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1
Combine the marinade ingredients together, add the chicken and coat well. Cover and transfer to the fridge and leave to marinade overnight or a minimum of 2 hours.
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2
Remove the chicken from the fridge and divide between four skewers. Cook on the barbecue or air fry until golden and cooked through.
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3
To make the salad, combine the carrots and mint together and drizzle over plenty of the chilli dressing. Season to taste.
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4
Put all the ingredients for the sauce into a small blender and blitz until smooth. Transfer to a jar and store in the fridge until needed but bring back to room temperature before serving. You can get ahead by making this the day before (it’ll keep up to a week in the fridge and is great with fish, burgers and all sorts of dishes).
Ingredients
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Kebabs:
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800g – 1kg chicken thighs, cut into inch cubes
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3 tbsp Greek yoghurt
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1 tbsp curry powder
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1 tbsp lemon juice
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1/2 tsp salt
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Carrot & Mint salad:
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2 large carrots, julienned or finely grated
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2 heaped tbsp fresh mint, roughly chopped
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Mellow Yellow Ultimate Chilli Dressing
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Jalapeno & Coriander sauce:
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50g fresh coriander, roughly chopped
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2 jalapeno chillies roughly chopped
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1 large clove garlic
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Juice 1 large lime
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pinch of salt
