Curried Chicken Kebabs
"Beautiful curried chicken kebabs that taste and look great! Made with curried natural yogurt, freshly squeezed lemon juice and chopped mint – a real winner, and pretty healthy too! I don’t know what it is about having something served on a stick, but it makes the whole eating process more fun, and seem somewhat more exotic. I had some leftover new potatoes which needed eating and I was considering making yet another potato salad, when I decided that it would be far more fun to make them into a kebab with some chicken. Enter these curried chicken kebabs."
Serves1 Person
Preparation Time5 min
Cooking Time15 min
Cooking MethodOven
Ingredients
- 100 gram baby potatoes
- 50 gram low fat natural yogurt
- 1 teaspoon ground ginger
- 1 large lemon, juice and zest
- 1 teaspoon turmeric
- 1 clove garlic
- 1 pinch chilli flakes
- 125 gram raw chicken breast
Instructions
-
Add 2 wooden kebab skewers into a tall glass filled with water. Preheat the oven to 180C / 350F.
-
Place the new potatoes in a bowl of cold water. Bring to the boil and cook for 10 minutes. If you have already cooked potatoes then skip this step. Mix the yogurt, ginger, lemon juice and zest, turmeric or curry powder, garlic and chilli flakes in a bowl. Mix well.
-
When the potatoes are cooked drain and let cool slightly for a few minutes. Add the chicken and the cooled potatoes into the yogurt mix and coat well.
-
Add the chicken and potatoes onto the skewers, alternating each. Place on a lined baking tray and place in the middle of the oven. Cook for 10-15 minutes, until the chicken is cooked through.
-
Serve with a crisp green salad!