Recipe: Chicken tikka skewers
Prep and cooking time: 30 mins
- 500g chicken thighs, skinless and boneless
- 2 tbsp tikka paste
- 1 tbsp coconut cream
- 1 mango cheek, diced
- 1/2 cucumber, diced
- 1 head romaine lettuce, chopped
- 1 small handful fresh coriander, roughly chopped
- 1 bell pepper, cut into large chunks
- 1 small red onion, cut into large chunks
- 1 lime, juiced
- 2 tbsp olive oil
- Cut the chicken thighs into bite-size pieces (2-3cm chunks). Place them in a small mixing bowl and cover with the tikka paste, coconut cream, and salt and pepper.
- If using wooden kebabs, oil them lightly and set aside. Prepare all the salad ingredients while the chicken is marinating.
- Start layering the kebabs with the chicken, onion, pepper, chicken, etc. Make sure the top and bottom both chicken to ensure the kabab stays together.
- Heat 1 tbsp olive oil in a large non-stick grill pan, or saucepan, over high heat. Keep an oil splatter top nearby, or another saucepan to cover the skewers, as they will splatter.
- Cook the kebabs until golden, or for roughly 10 minutes.
- Add the other tbsp of oil, lime juice, and salt and pepper to a small dish to dress the salad as desired.
These look healthy and delicious Augusta, and I love marinated chicken on the barbecue! I was a little confused about step 3. in the write-up of the method, though where it says “make sure both top and bottom are chicken to help the kebab stay together” Does it just mean you have chicken, onion, pepper, chicken (so that chicken ‘bookends’ the kebab?) Keen to bring these propped to the next BBQ 🙂
Thanks for your comment, we hope you’ll enjoy this recipe! 🙂
Yes, exactly – we recommend you use the chicken as ‘bookends’ to hold the kebab together. Please contact firstname.lastname@example.org with any questions!
How much will this cost ?