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  • Writer's pictureChante Minnie


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.

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