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Emirati Chicken Kebabs

What's The Big Idea?

Zingy herby kebabs on skewers - make a really unusual addition to a barbecue. They're not difficult to make, but you do need to allow plenty of time for the chicken to marinate.

Serve with basmati rice and a green side salad.

Shopping List

Here's the list of what you need:

  • 2 tablespoons fresh coriander (cilantro), chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon root ginger, grated
  • 2 teaspoons salt
  • Good pinch black pepper
  • 1 teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 200g Greek yoghurt
  • 4 skinless chicken breast fillets, cut into 1½ inch pieces
  • 1 green pepper, cut into cubes
  • 1 red pepper, cut into cubes
  • 1 yellow pepper, cut into cubes
  • 100g button mushrooms, washed

What To Do

  • Mix together the coriander (cilantro), mint, garlic, ginger, salt, pepper, turmeric, and oil in a non-metallic bowl
  • Purée with a hand blender to form a paste
  • Add the yoghurt to the paste and mix well
  • Add the chicken to the bowl and coat it evenly with the marinade
  • Cover with clingfilm and place in the fridge to marinate for at least two hours - overnight is best
  • When ready to cook, thread the chicken and vegetables onto skewers
  • Cook on a barbecue or under a grill on medium heat until the chicken is cooked through, turning occasionally

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