Recipe Of The Day


  • 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


  1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
  2. 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.
  3. Add the yoghurt, passata, 1 tablespoon olive oil and spices and mix well.
  4. Slice the chicken into small bite-sized chunks and add to the bowl.
  5. Wash your hands, the board and the knife, then stir well and season with a tiny pinch of salt.
  6. Cover the bowl with clingfilm and place in the fridge to marinate for around 2 hours. Meanwhile…
  7. 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.
  8. Remove the skewers from the tray, discard the water and wipe the tray dry.
  9. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly.
  10. Place each one onto the tray and drizzle with a little olive oil.
  11. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
  12. 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.
  13. Once cooked, transfer the kebabs to a serving platter and serve with a fresh zingy salad and some rice or flatbreads.


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