Chicken Kebabs

Recipe by: Adrian Richardson

Time: 30 minutes

Serves: 4

Ingredients:

• 12 chicken breasts, cut into chunks
• 1 tsp Kashmiri chilli
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 2 tsp cumin
• 1 clove garlic, microplaned
• 2 tbsp Greek yoghurt
• Salt & pepper

For the salad:

• 1 bunch parsley, finely diced
• 2 spring onions, finely diced
• 2 baby cucumbers, finely diced
• ½ red onion, finely diced
• 1 long red chilli, seeds removed and finely diced
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• Salt & pepper, to taste
  
  
• Frozen paratha
• 1 tsp ghee
• ½ cup Greek yoghurt, to serve.

Method:

Coat chicken pieces in spices, Greek yoghurt, garlic and salt and pepper. Stir to coat the chicken, cover and marinate in the fridge for a few hours or ideally overnight.

Place on skewers and cook on a hot grill pan for 4-6 minutes on each side or until cooked through.

Combine all of the salad ingredients, season with salt and pepper to taste, set aside.

Add the ghee to a non-stick pan, and add the paratha until they puff up and become crispy.

Serve kebabs with paratha, salad and Greek yoghurt.

Made with these Katoomba products