1 HOUR MAKES 12
These exciting, delicious charred kebabs are perfect for eating alfresco on a sunny day with a big fresh salad or as part of a big spread.
YOU WILL NEED
- 12 WOODEN SKEWERS
- LARGE ROASTING TRAY
- CHOPPING BOARD
- BOX GRATER
- LARGE MIXING BOWL
- MEASURING SPOONS
- GRIDDLE PAN
- SERVING PLATTER
- 2 cloves of garlic
- 3cm piece of fresh ginger
- 140g natural yoghurt
- 60ml passata
- olive oil
- 1 teaspoon garam masala
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon ground turmeric
- 4 free-range skinless chicken breasts
- sea salt
- freshly ground black pepper
- 1 large red pepper
- Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- On a chopping board, peel the garlic and ginger, then grate on the fine side of a box grater and place into a large mixing bowl.
- Add the yoghurt, passata, 1 tablespoon olive oil and spices and mix well.
- Slice the chicken into small bite-sized chunks and add to the bowl.
- Wash your hands, the board and the knife, then stir well and season with a tiny pinch of salt.
- Cover the bowl with clingfilm and place in the fridge to marinate for around 2 hours. Meanwhile…
- Halve the pepper, scrape out the seeds and white pith with a teaspoon, then roughly chop into chunks – you want them to be about the same size as the chicken.
- Remove the skewers from the tray, discard the water and wipe the tray dry.
- Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly.
- Place each one onto the tray and drizzle with a little olive oil.
- Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
- Place the skewers onto the griddle pan and cook for 10 to 15 minutes or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to do this in batches.
- Once cooked, transfer the kebabs to a serving platter and serve with a fresh zingy salad and some rice or flatbreads.
|Sat fat (g)||0.8|
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.
JAMIE’S TOP TIP
“The wooden skewers need to be able to fit into your griddle pan, so trim them to the right size before you start, if needed. These kebabs work brilliantly cooked on a barbecue, too.”