Turmeric chicken kebabs recipe
Turmeric really is the key ingredient in this fragrant chicken marinade, which is paired with the vibrant citrus zing of lime and the sweet, rounded finish of honey. These kebabs can be cooked either on the hob, in the oven or on a barbecue, and they are so versatile they can be served with wraps, rice, fries or even just on their own.
Ingredients
For the marinade- 5 cm/2in piece of fresh turmeric, scrubbed and finely grated
- 1 tbsp garlic granules
- 1 unwaxed lime, finely grated zest and juice
- 2 tbsp natural yogurt
- 1 generous tablespoon clear honey
- 1 tbsp olive oil
- 1 pinch each sea salt flakes and freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 650g/23oz total weight)
- 1 amount of sweet chilli sauce, to serve
Details
- Cuisine: Persian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Put all the ingredients for the marinade into a plastic food container and mix together.
- Cut each chicken breast lengthways into three equal long strips. Add to the marinade in the food container and seal with the lid. Shake well to coat the chicken in the marinade. Leave to marinate in the refrigerator for 30 minutes–1 hour, or overnight if liked.
- Thread each strip of marinated chicken on to small wooden or metal skewers. Cook in a griddle pan over a high heat for 3–4 minutes on each side or until nicely browned and cooked through.
- Alternatively, preheat your oven to its highest setting (with fan if it has one). Line a large baking tray with baking paper. Lay the kebabs on the prepared baking tray and bake for 10–12 minutes or until cooked through. Serve immediately with sweet chilli sauce.
This recipe is from Simply: Easy Everyday Dishes from the Bestselling Author of Persiana by Sabrina Ghayour is published by Mitchell Beazley, £26. Photography by Kris Kirkham.
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