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Chicken tikka kebab with tomato salad Recipe

A spiced chicken breast skewered and grilled, served with a fresh salad.

  • Preparation
  • Cooking time
  • Rest time
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  • Chicken breast(s) (150g) - skinless : 6 whole
  • For the marinade
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Ground coriander : 2 Tsp
  • Ground cumin : 2 Tsp
  • Ground turmeric : 2 Tsp
  • Grated nutmeg : 1 g
  • Ground cinnamon : 1 Tsp
  • Cayenne pepper : 3 g
  • Maldon salt : 3 pinch(es)
  • Natural yoghurt(s) : 200 g
  • For the garnish(es)
  • Plum tomato(es) : 2 whole
  • Red onion(s) : 1 whole
  • Green chilli(s) : 1 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Fresh coriander : 0.5 bunch
  • Olive oil : 20 ml
  • Caster sugar : 5 g
  • Wheat tortilla(s) : 6 whole

    Heat oven to 200

    First dice your chicken breast into roughly 3cm dice and place in a bowl. Peel and chop your garlic and zest the lemon placing both into the bowl with the chicken, reserving the lemon juice until later.

    Mix the yoghurt, spices and salt into the bowl with the chicken and marinate for a couple hours.
    Then skewer the chicken onto bamboo sticks and place on a baking tray in the oven and cook for 8-12 min until cooked through. When the chicken comes out of the oven finish with the juice of the lemon.


    While the chicken is in the oven, De-seed and slice the tomatoes, finely slice the onion, de-seed and finely slice the chilli, zest and juice the lemon, pick and chop the coriander and mix all the ingredients together serving as a bed of salad or a filling for a wrap.

Chef's tip

«Baking the skewers in the oven, rather than cooking on a grill will create a nice crust on the yoghurt and keep the chicken nice and moist.»

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