Summer’s here with a vengeance in the UK, I love it. The heat, the bright days, the summer food…
I was looking for an easy chicken kebab recipe and this is the one I settled on this one from the BBC Good Food website. This appealed as it states that it’s only 40 minutes to prepare and I already had all the ingredients in.
- 150g pot low-fat natural yogurt
- 2 tbsp hot curry paste
- 4 boneless, skinless chicken breasts, cubed
- 250g pack cherry tomatoes
- 4 wholemeal chapatis / pittas / tortillas warmed, to serve
- ½ cucumber, halved lengthways, deseeded and sliced
- 1 red onion, thinly sliced
- Handful chopped coriander leaves
- Juice 1 lemon
- 50g pack lamb’s lettuces or pea shoots
Method of Preparation:
- If using wooden skewers, put 8 skewers in a bowl of water to soak. I using metal, take them out of where they’re kept.
- Mix the yogurt and curry paste together in a bowl, then add the chicken and give it a good stir (if you have time, marinate for an hour or so).
- In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
- Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
- Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis / pittas / tortillas.
Wife and I worked together to get this done and I think we had it completed in just under half a hour, so as you can guess we didn’t marinade the chicken for very long at all but it was still lovely. The juicy tomatoes are a great addition and really compliment the marinade. We did these under the grill but they’d be really good for a BBQ too.