Nicola’s Curried Chicken Kebabs
4
30 minutes (+ marinade)
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.
Tip: 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:
800g – 1kg chicken thighs, cut into inch cubes
3 tbsp Greek yoghurt
1 tbsp curry powder
1 tbsp lemon juice
1 tbsp Cold Pressed Rapeseed Oil
1/2 tsp salt
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Carrot & Mint salad:
2 large carrots, julienned or finely grated
2 heaped tbsp fresh mint, roughly chopped
Mellow Yellow Ultimate Chilli Dressing
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Jalapeno & Coriander sauce:
50g fresh coriander, roughly chopped
2 jalapeno chillies roughly chopped
1 large clove garlic
60ml Cold Pressed Rapeseed Oil
Juice 1 large lime
pinch of salt
