Golden Kebabs with Zesty Mayonnaise

    Golden Kebabs with Zesty Mayonnaise

    6saves
    25min


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    About this recipe: Full of contrasting flavours and textures from fruit, peppers and chicken, these fast-cooking kebabs are flavoured with garlic and turmeric and have a punchy dressing on the side. Serve with couscous or focaccia and a green salad. Delicious!

    Ingredients
    Serves: 4 

    • 2 tbsp olive oil
    • 2 tsp turmeric
    • 2 garlic cloves, crushed
    • 4 skinless chicken breast fillets, about 125g each
    • 3 nectarines, halved and stoned
    • 12 baby peppers, halved
    • 2 spring onions, chopped
    • grated zest of 1/2 lemon
    • 100ml mayonnaise
    • 75ml plain low-fat yoghurt
    • pinch of cayenne pepper or chilli powder (optional)
    • lemon juice, to taste

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Flavour the chicken: Put the olive oil in a bowl. Add the turmeric, garlic and plenty of seasoning. Cut each chicken breast into six chunks, then add these to the mixture and toss to coat them thoroughly. Set aside.
    2. Thread the kebabs: Preheat the grill to high. Cut each nectarine half into four wedges, to give 24 pieces in total. Thread the chicken, nectarines and peppers onto eight metal skewers, nestling the wedges of nectarine inside (or close to) the pepper halves and alternating them with chunks of chicken. Put them into a large, shallow, ovenproof dish, or into the grill pan.
    3. Cook the kebabs: Grill the kebabs for 5 minutes on each side. The chicken should be cooked through and the peppers and edges of the nectarines should be well browned, with a hint of charring in places.
    4. Make the zesty mayonnaise: In a small bowl, mix the spring onions and lemon zest with the mayonnaise and yoghurt. Season with a hint of cayenne or chilli powder, if you like, and add lemon juice to taste. Serve dollops of the dressing beside the kebabs.

    Swaps

    *For chicken, use turkey or duck breast. *For nectarines, use papaya or mango. Select fruit that is just ripe but firm; peel it, discard the seeds or stone, then cut into large chunks. *For baby peppers, use large peppers and cut them into quarters lengthways.

    …another idea

    Thai kebabs: Coat the chicken with 2 tbsp Thai green currypaste instead of the oil, turmeric and garlic. Thread the kebabs with the chicken, nectarines (or use peaches) and the peppers as step 2 and cook as step 3. Serve the kebabs with a quick peanut sauce instead of the mayonnaise: mix 4 tbsp peanut butter with 2 crushed garlic cloves, 4 chopped spring onions, 1/4-1/2 tsp crushed chilli flakes, the juice of 1 lemon and 2 tbsp boiling water.

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