Spiced yogurt Kashmiri chilli chicken kebabs recipe
Created by The Tesco Recipes team
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
- 10 mins prep, 15 mins cook time, plus marinating
- 148 calories / serving
Ingredients
- 100g Greek-style natural 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
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Shop ingredientsEach serving contains
- Energy
- 620kJ 148.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.3gProtein 25.7gFibre 0.6g
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Method
- In a large bowl, combine the yoghurt, 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.
