July 26, 2016

While it only takes a few minutes to prepare, you’ll need to plan ahead so you give the chicken time to marinate and develop the depth of flavour that’s so important. Serves 6


1 cup chicken stock
1 clove garlic, crushed
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 lemon, finely grated zest only
600g chicken thigh fillets, diced


  1. In a bowl combine stock with the garlic, spices and lemon zest. Add chicken and mix until well coated. Cover and marinate, in the refrigerator, for at least 3 hours or overnight.
  2. Remove chicken from the marinade. Thread the chicken onto skewers.
  3. Pan-fry, grill or BBQ for 3-4 minutes each side or until the chicken is browned and cooked through.
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