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Smoky chicken kebabs

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A delicious spicy dish packed with protein. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
8
Prep
25 minutes + 30 minutes to marinate
Cook
10 minutes
Each 150g serving contains (excludes serving suggestion)
KCal
171
Carbs
2.1g
Fibre
2.3g
Protein
26.0g
Fat
6.3g
Saturates
1.00g
Sugars
1.7g
Salt
0.30g
Portion Fruit & Veg
0
Ingredients
Ingredients
For the marinade:
2 tbsp toasted coriander seeds
1 tbsp toasted cumin seeds
4 cloves garlic, peeled
4cm piece ginger, roughly chopped
2 red chillies, deseeded and roughly chopped
freshly ground black pepper
1 tbsp sun-dried tomato purée
3 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
For the kebabs:
8 small chicken breasts, cut into 2.5-3.5cm cubes
4 medium courgettes, cut into 2cm thick rings
8 lemon/lime wedges, to serve
Method
  1. To make the marinade, grind the coriander and cumin seeds to a powder.
  2. Pound the garlic, ginger and chillies with a pinch of pepper, to a rough paste in a mortar.
  3. Work in the coriander and cumin, tomato purée, vinegar, and olive oil. Mix in 2 tbsp water. Pour over the chicken pieces, and turn to coat each one.
  4. Leave for at least half an hour (or up to 24 hours, covered, in the fridge).
  5. Preheat the grill or bbq thoroughly. Thread the chicken pieces onto 8 long skewers or 16 small ones, alternating with courgette rings. Grill or barbecue for around 10 minutes, turning several times until browned and cooked through. Serve with lemon or lime wedges, and rice or salad.
Chefs tips
  • If you don’t have a pestle and mortar, simply blend the marinade ingredients with a stick blender or food processor.
  • You could use cubes of salmon instead of chicken or tofu cubes for a vegan version.
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