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chilli garlic & ginger chicken kebabs







total time






method ingredients
  1. 3 large chicken fillets
  2. 2 cloves garlic crushed
  3. 1 tsp grated fresh ginger
  4. 1 tsp chilli flakes or hot chilli powder or 1/2 hot chilli chopped
  5. Salt and pepper
  6. Juice of ½ a lemon
  7. 1 tbs sunflower oil
  8. 50g Glenisk organic bio low fat natural yogurt
  9. Wooden kebab sticks

Dipping sauce:

  1. 100g Glenisk organic bio low fat natural yogurt
  2. Juice of ½ a lemon
  3. 1 clove garlic crushed
  4. Pinch chilli
  5. Salt and pepper
  • Slice each chicken breast into four lengthways. Push a kebab stick through the meat and set aside.
  • Mix all marinade ingredients together in a flat dish or tray. Add the chicken and turn to coat well.
  • Cover and leave in the fridge for at least 2 hours or overnight (ideally).
  • Remove excess marinade when ready to cook, and grill or BBQ for 3-4 minutes each side until golden and firm.
  • For the dipping sauce, mix all of the ingredients with the Glenisk organic bio low fat natural yogurt and serve alongside the meat.
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