I was at a friend’s house for dinner between an orchestra rehearsal and concert a little while ago and she served up some amazing chicken tikka kebabs. Catharine is a super cook and is so accommodating to my dietary requirements with plenty of meat and vegetables on offer. She did a super trick with the broccoli served up with this too which I may have to try sometime too.
Catharine very kindly passed the recipe on to me as I was convinced it was something Chris would enjoy. Quite rightly it was a great hit with him so thank you Catharine!
This recipe originally included 6 tablespoons of yoghurt in the marinade (stirred in after the rest of the marinade ingredients have been blitzed) and in an effort to fully paleo-ise this I cut out the yoghurt and replaced it with an extra tablespoon of lemon juice (since it is the acid in lemon juice and yoghurt that means these two ingredients are used interchangeably in poultry marinades). If you use dairy and want to try the original then reduce the lemon juice by 1 tablespoon and mix 6 tablespoons of yoghurt into the marinade just before coating the meat with it.
I also doubled the recipe so that this should theoretically make 8 main course skewers. However, Chris and I eat a lot of meat and not much else at dinner time so we had double portions. I have some extra-long skewers so I put enough meat for two skewers onto each individual skewer. When I was at Catharine’s I only had 1 skewer and it was plenty when accompanied with plenty of varied vegetable dishes and a bit of potato.
Ingredients (makes 8 main course skewers, serves 4-8):
850g chicken breast, cut into a small chunks for kebab skewers
4 tsp ground coriander
4 tsp ground cumin
4 tsp paprika
1 tsp chilli powder
1 tsp salt
1 small onion, chopped
2 cloves garlic, roughly chopped
20g fresh ginger root, chopped (about 1½ inches)
5 tbsp lemon juice (approx juice of 2 lemons)
2 tbsp fresh coriander leaves
Directions:
- Put the chicken pieces into a bowl that won’t be affected by the spices (ceramic or glass is good – plastic ends up stained for life).
- Mix all other ingredients together and blend using a hand blender until they make a smooth paste.
- Stir the thick marinade paste in with the chicken, ensuring the chicken bits are coated all over.
- Cover the bowl of chicken and leave to marinade for 12-24 hours (I recommend 24 hours if possible as it makes the chicken fantastically tender) in a fridge or other cool place.
- When ready to cook, turn on the grill to high heat and thread the chicken pieces onto kebab skewers while it heats up.
- Grill the kebabs for 5 minutes on first side and then turn them and grill for a further 3-5 minutes on the second side. Check they are done by cutting into one of the largest pieces and checking it is white all the way through – put back under the grill for a few minutes more if necessary.
You could also cook these on a barbecue for an extra smoky flavour but cooking will most likely take longer. Just make sure they are cooked through before you serve them up!










