Chicken tikka kebab with tomato salad Recipe
A spiced chicken breast skewered and grilled, served with a fresh salad and pitta bread
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10mins
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10mins
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2mins
- 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)
- Cherry tomato(es) : 250 g
- 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
- Pitta bread : 6 whole
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1. FOR THE MARINADE
Heat oven to 220c
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. 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.
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2. FOR THE GARNISH
While the chicken is in the oven, finely slice the red onion, toss with a pinch of salt and leave to one side to wilt. Quarter the tomatoes, de-seed and finely slice the chilli, zest and juice the lemon, pick and chop the coriander. Mix everything together along with the red onion. Season to taste. Serve alongside the kebab with a toasted pitta bread.
«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.»
