Turmeric Chicken Kebabs Recipe by Sabrina Ghayour

Sabrina’s recipes are known for being full of flavour, yet straightforward and achievable to make, and that goes double for the recipes in her latest book, Simply. These delicious turmeric chicken kebabs combine turmeric, honey, yoghurt and fresh lime in a simple marinade, and can be cooked on the hob, in the oven or on your barbeque.

Read our full review of Simply by Sabrina Ghayour, here.

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Turmeric Chicken Kebabs

Turmeric really is the key ingredient in this fragrant chicken marinade, which is paired with the vibrant citrus zing of lime and the sweet, rounded finish of honey. These kebabs can be cooked either on the hob, in the oven or on a barbecue, and they are so versatile they can be served with wraps, rice, fries or even just on their own.

Author Sabrina Ghayour

Ingredients

• 4 boneless, skinless chicken breasts
• about 650g total weight sweet chilli sauce, to serve
• For the marinade
• 5 cm piece of fresh turmeric, scrubbed and finely grated
• 1 tablespoon garlic granules
• finely grated zest and juice of 1 unwaxed lime
• 2 tablespoons natural yogurt
• 1 generous tablespoon clear honey
• 1 tablespoon olive oil
• Maldon sea salt flakes and freshly ground black pepper

Instructions

• Put all the ingredients for the marinade into a plastic food container and mix together. 
• Cut each chicken breast lengthways into 3 equal long strips. Add to the marinade in the food container and seal with the lid. Shake well to coat the chicken in the marinade. Leave to marinate in the refrigerator for 30 minutes–1 hour, or overnight if liked. 
• Thread each strip of marinated chicken on to small wooden or metal skewers. Cook in a griddle pan over a high heat for 3–4 minutes on each side or until nicely browned and cooked through.
• Alternatively, preheat your oven to its highest setting (with fan if it has one). Line a large baking tray with baking paper. Lay the kebabs on the prepared baking tray and bake for 10–12 minutes or until cooked through. Serve immediately with sweet chilli sauce.

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Kavey Eats received a review copy of Sabrina Ghayour’s Simply from publishers Mitchell Beazley. Food photography by Kris Kirkham.