Chicken kebabs are a perennial favourite and this aromatic spiced version is sure to please. A bowl of Greek natural yoghurt would also be great to serve alongside.
Makes: 12 kebabs
INGREDIENTS
800 grams boneless chicken thighs, skin off
MARINADE
½ cup Greek natural yoghurt
¼ cup apricot jam
2 cloves garlic, crushed
1 tablespoon tomato paste
2 teaspoons madras curry powder
1 teaspoon each ground garam masala, cumin and ginger
½ teaspoon each ground turmeric and chilli powder
sea salt and ground pepper
TO COOK
neutral oil for cooking
2 tablespoons melted butter
TO SERVE
⅓ cup roasted, salted cashew nuts, chopped
½ cup store-bought mango chutney
EQUIPMENT: 12 x 16cm thin metal skewers.
METHOD
MARINADE: Whisk all the ingredients together in a large bowl and season well with salt and pepper.
CHICKEN: Cut the chicken into long strips about 3cm wide. Add to the marinade and mix so they are all well covered. Cover and chill for at least 4 hours and up to 24 hours. Take out of the fridge 1 hour before cooking.
Preheat the barbecue to medium-high heat.
TO COOK: Thread the chicken strips onto the skewers (yes, it’s very messy). Brush the barbecue hotplate with oil and cook the kebabs for about 3–4 minutes each side until lightly charred in spots and fully cooked. Cooking time will depend on the thickness of the chicken. Brush the kebabs with melted butter and cook for another 30 seconds each side.
TO SERVE: Arrange the kebabs on a plate and scatter over the cashew nuts. Serve with mango chutney to spread on the kebabs.
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