Chicken kebabs

Chicken is marinated in mint, ginger and tamarind to make these spicy skewers.
  • 60g finely chopped mint leaves
  • 35g chopped ginger
  • 2 tbsp tamarind water
  • 10g brown sugar
  • 1 tbsp garam masala
  • 4 tbsp grapeseed oil, plus 2 tbsp
  • 2 chicken breasts, boneless and skinless, cut into 3cm cubes
  • Special Equipment: 4 metal or bamboo skewers
1) Preheat the oven to 190C/Gas 5.

2) In a large bowl, mix together the mint, ginger, tamarind water, sugar, garam masala and 4 tbsp of oil. Add the chicken and mix it well. Cover and allow to marinate in the fridge for 30 minutes to 2 hours.

3) Thread the chicken onto the 4 skewers. Add the remaining oil to a pan on a medium to high heat. Sear the chicken kebabs, turning frequently and basting with the remaining marinade for about 1 to 2 minutes per side, until the chicken is browned.

4) Finish cooking the chicken in the oven for 5 to 10 minutes. Cut a piece of chicken open with a small knife to test for doneness.

Cook's Note: If using bamboo skewers, cover with water and soak overnight.

Rule the Kitchen with More Recipe Faves

Gluten-Free and Dairy-Free Chicken and Tarragon Pie
Gluten-Free and Dairy-Free Chicken and Tarragon Pie
Time
-
Serves
4
Difficulty
Med
Punjabi quesadillas
Punjabi quesadillas
Time
30
Serves
-
Difficulty
Easy
St. Nino's chicken
Time
120
Serves
6
Difficulty
Easy
Sirloin skewers with roasted potatoes
Sirloin skewers with roasted potatoes
Time
20
Serves
4
Difficulty
Easy