Try this easy chicken kebab recipe and make our Cartwright’s Curry Powder the star of the show. Our curry powders are packed full of flavour and won't disappoint.
1 small onion, grated
2 cloves garlic, crushed
A 3 cm piece ginger, grated
30 ml oil
75 ml smooth apricot jam
30 ml Cartwright’s Curry Powder – medium or hot
30 ml brown vinegar
Juice of half a lemon
5 ml salt
2.5 ml chilli flakes (optional)
800 g chicken breasts, cut into long strips
Makes 14 - 16 kebabs / Serves 4 – 6
Mix all the ingredients except the chicken together and pour into a zip lock bag. Add the chicken and massage into chicken to distribute evenly. Seal and refrigerate for at least 6 hours or preferably overnight. Thread onto kebab sticks and fry in a hot pan or over medium coals until golden and cooked.
Serve with naan bread or rotis, yoghurt and cucumber, radish and red onion salad.