Smoky chicken kebabs
prep: 25 minutes + 30 minutes to marinate
cook: 10 minutes
serving: 8
Nutrition Facts
each serving
KCal
205
Carbs
1.9g
fiber
2.9g
Protein
32.4g
Fat
6.9g
Saturates
1.1g
Sugars
1.6g
Salt
0.2g
Fruit/Veg Portion
-
Ingredients
all 14 types- 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 (approx.1kg), cut into 2.5-3.5cm cubes
- 4 medium courgettes, cut into 2cm thick rings
- 8 lemon/lime wedges, to serve
Directions
5 steps in totalStep 1
To make the marinade, grind the coriander and cumin seeds to a powder.
Step 2
Pound the garlic, ginger and chillies with a pinch of pepper, to a rough paste in a mortar.
Step 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.
Step 4
Leave for at least half an hour (or up to 24 hours, covered, in the fridge).
Step 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.
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