Waitrose

Spicy Chicken Kebabs with Raita

Natural yogurt is used here both in a spicy marinade for chicken, and in a cooling cucumber raita dip.

Ingredients

  • 1 pack Waitrose 12 Fresh British Chicken Thigh Fillets, cut into 2.5cm pieces
  • ½ x 500g tub Waitrose Natural Low Fat Yogurt
  • 3 tbsp Veeraswamy Gujarat Masala Curry Paste
  • Grated zest and juice of 1 lime
  • 2 tbsp chopped fresh coriander
  • For the raita
  • 1 Waitrose Cucumber Portion, peeled and diced
  • ½ x 500g tub Waitrose Natural Low Fat Yogurt
  • 2 tbsp chopped fresh mint
  • ½ tsp ground cumin
  • Pinch of cayenne pepper

Method

  1. Place the chicken in a large shallow dish. Combine the yogurt, curry paste, lime zest and juice and coriander. Pour over the chicken and mix well to coat. Cover and leave to marinate in the fridge for 3-4 hours or overnight.
  2. To make the raita, mix together all the ingredients in a bowl and chill until ready to serve.
  3. Assemble the kebabs, divide the chicken pieces evenly between 12 skewers (if using wooden skewers soak them in cold water for 5 minutes before using to prevent them burning).
  4. Preheat the grill to high and place the kebabs on a wire rack. Grill the chicken for 5-6 minutes each side until lightly browned and thoroughly cooked, the juices run clear and there is no pink meat.
  5. Serve the chicken with the raita, lime wedges, Waitrose Pilau Rice and some warm Waitrose Small Naan Breads.

Cook's tips

Make the raita the day before, chill both raita and chicken and leave the chicken to marinate overnight.

The chicken is also delicious served cold, dipped into the raita - perfect for packed lunches.

  • Preparation time: 15 minutes, plus 3-4 hours marinating
  • Cooking time: 10 minutes to 12 minutes
  • Total time: 3 hours 25 minutes to 4 hours 27 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

Makes: 12 Serves: 6

Nutritional Info

Typical values per serving:

Energy 1154.784kJ
276.0kcal
Fat 9.6g
Saturated Fat 2.1g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Apr 01 01:00:00 BST 2004.