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Spiced yogurt Kashmiri chilli chicken kebabs recipe

4 ratings

Try this really easy yogurt marinade – made with Kashmiri chilli flakes, turmeric, cumin and garlic – for chicken kebabs. Serve with a fresh green salad and flatbreads or couscous salad and a creamy dip. See method

Serves 4
Takes 25 mins, plus marinating
143 calories / serving
Healthy

Ingredients

100g FAGE Total 5% fat yoghurt
1 tsp Kashmiri chilli flakes
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
2 garlic cloves, finely crushed
½ lemon, zested and juices, plus extra wedges to serve
½ x 30g pack fresh flat-leaf parsley, finely chopped
400g chicken breast, diced

Perfect with:

FAGE Total 5% Fat Yoghurt
Deliciously thick and creamy.

Shop ingredients

Low in saturated fat and high in protein

Each serving contains

Energy
605kj
143kcal 7%
Fat
3g 4%
Saturates
1g 7%
Sugars
1g 1%
Salt
0.2g 3%

of the reference intake
Carbohydrate 2.3g Protein 26.8g Fibre 0.8g

Method

In a large bowl, combine the yogurt, chilli flakes, turmeric, coriander seeds, cumin, garlic, lemon zest and juice, and half the parsley. Add the chicken, toss to coat, then cover and chill for at least 2 hours, or overnight.
Just before you’re ready to cook, soak 4 wooden skewers in water for 30 mins (this will stop them catching under the grill.)
Preheat the grill to high and line a baking tray with foil. Thread the marinated chicken onto the skewers, place on the baking tray and grill for 6-8 mins on each side, until cooked through. To serve, scatter over the remaining coriander and serve with lemon wedges for squeezing over.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.