For those of you who have attended our one day Indian class you’ll know that this Chilli & Fennel Chicken Kebabs recipe is an old favourite, and for something that is such low maintenance, it yields incredible favour and is how a chicken kebab should really taste.
Use this recipe for an easy BBQ chicken dish and you’ll never be short of guests for sure.
Serves 4
Ingredients:
- 400g chicken thighs – each thigh deboned and cut into 4 pieces
For the spice blend:
- 2 tbsp. oil
- 2 tbsp. lemon juice
- 2 tsp finely chopped garlic
- 2 tsp finely grated/chopped fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried chilli flakes
- ¼ tsp salt
- 1 tsp whole fennel seeds
- 1 tsp paprika
- Large pinch fresh coriander
Method:
- Trim the excess fat off the thighs and cut into 4 pieces or 2 inch cubes. Set aside.
- Place all of the ingredients for the spice blend into a bowl, mix well and taste.
- Add the chicken and set aside to marinate for at least 1 hour or up to 48 hours.
- Pan fry on a very low heat for 12 minutes, turning once after 7-8 minutes or place on a baking tray in the oven at 180°C for 20 minutes
- Enjoy!
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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