Yoghurt-spiced chicken skewers
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 2-4
This healthy, flavourful recipe is a doddle to make - try it with our simple couscous salad or herby tabbouleh.
By Paul Merrett
From Saturday Kitchen
Ingredients
- chicken breasts: 2 chicken breasts
For the marinade
- yoghurt: 280ml/10fl oz natural yoghurt
- cumin: 1 tsp ground cumin
- : 1 tsp ground coriander
- salt: 陆 tsp salt
- turmeric: 陆 tsp turmeric
- fenugreek: 1 tsp fenugreek seeds
- ground ginger: 1 tsp ground ginger
- onion: 1 tsp onion powder
- cloves: 陆 tsp ground cloves
- chilli powder: 录 tsp chilli powder
For the tomato jam
- cherry tomatoes: 4 punnets cherry tomatoes, cut in half
- white wine vinegar: 220ml/8fl oz white wine vinegar
- caster sugar: 4 tbsp caster sugar
- dried chilli: 陆 tsp dried chilli flakes
Method
For the marinade, mix all the ingredients together.
Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible).
Remove from the fridge and thread the chicken strips onto wooden skewers.
Heat a large griddle pan until hot, then add the chicken skewers.
Cook for three minutes on each side until browned and cooked through.
For the jam, place all the ingredients into a saucepan and bring to the boil.
Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers.
