Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Curried Chicken Kebabs
Elevate your barbecue with these delicately spiced kebabs, infused with a hint of curry and paired with a vibrant green sauce. Served alongside a refreshing carrot and mint salad and finished with a drizzle of our Ultimate Chilli Dressing, it’s an exquisite balance of heat and big flavours!
Recipe by Nicola Family Kitchen
Ingredients
Kebabs:
800g – 1kg chicken thighs, cut into inch cubes
3 tbsp Greek yoghurt
1 tbsp curry powder
1 tbsp lemon juice
1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
1/2 tsp salt
Carrot & Mint salad:
2 large carrots, julienned or finely grated
2 heaped tbsp fresh mint, roughly chopped
Mellow Yellow Ultimate Chilli Dressing
Jalapeno & Coriander sauce:
50g fresh coriander, roughly chopped
2 jalapeno chillies roughly chopped
1 large clove garlic
60ml Mellow Yellow cold pressed rapeseed oil
Juice 1 large lime
pinch of salt
Method
Combine the marinade ingredients together, add the chicken and coat well. Cover and transfer to the fridge and leave to marinade overnight or a minimum of 2 hours.
Remove the chicken from the fridge and divide between four skewers. Cook on the barbecue or air fry until golden and cooked through.
To make the salad, combine the carrots and mint together and drizzle over plenty of the chilli dressing. Season to taste.
Put all the ingredients for the sauce into a small blender and blitz until smooth. Transfer to a jar and store in the fridge until needed but bring back to room temperature before serving. You can get ahead by making this the day before (it’ll keep up to a week in the fridge and is great with fish, burgers and all sorts of dishes).
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