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Spiced yogurt Kashmiri chilli chicken kebabs recipe

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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

Each serving contains

Energy
620kj
148kcal 7%
Fat
4g 6%
Saturates
2g 10%
Sugars
2g 2%
Salt
0.2g 4%

of the reference intake
Carbohydrate 2.3g Protein 25.7g Fibre 0.6g

Method

Try this really easy yogurt marinade – made with Kashmiri chilli flakes, turmeric, cumin and garlic – for chicken kebabs. If you want to make the recipe, try and marinade the day before for tender and full-of-flavour chicken.

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.