Spiced Chicken Kebabs with Butter Sauce on the BBQ · PrimedTable
Indian🥩 Meat
Spiced Chicken Kebabs with Butter Sauce on the BBQ
An Indian-inspired spiced chicken kebab recipe featuring chicken breast with pineapple and chicken thighs with red onion, each marinated separately and grilled to perfection. Finished with a barbecue butter sauce made from charred tomatoes, onions, and aromatic spices.
High-protein
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Adapted from a video by Jamie Oliver
Spiced Chicken Kebabs & Butter Sauce Cooked On The BBQ | Jamie's Ultimate BBQ
pineapplecut into similar-sized chunks as chicken breast~1est.
red onioncut into quarters1
white onioncut into thirds2
tomatoesripe~3-4est.
green chili1
cashew nuts~½ cupest.
ground coriander1 tsp
fenugreek powder1 tsp
curry leaves~10-12est.
butter~4-5 tbspest.
heavy creamgenerous amount
self-raising flour500 g
salta pinch
coconut milk~½ cupest.
fresh coriander~¼ cupsest.
Steps
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1
Prepare the marinade by combining lemon zest, lemon juice, yogurt, a touch of olive oil, chili powder, ground cumin, ground coriander, garlic cloves, red chili, ginger, salt, pepper, and turmeric in a bowl.
2
Add the boneless skinless chicken thighs to the marinade. Cut the large chicken breasts into approximately 2-inch chunks and add them as well. Massage the meat thoroughly to coat evenly with the marinade.
3
Assemble two separate skewers: alternate pineapple and marinated chicken breast chunks on the first skewer, and alternate red onion quarters with marinated chicken thighs on the second skewer.
4
Peel and cut white onions into thirds. Place a cast iron pan on the barbecue grate, add a good amount of olive oil, and position the white onion pieces, ripe tomatoes, and green and red chilies on the pan to char and blister.
5
In the same pan, stir in cashew nuts along with chili powder, fenugreek powder, and ground cumin. Once combined, add curry leaves and a knob of butter.
6
Add the charred white onions to the pan. Remove the blistered skin from the charred tomatoes and chilies, and add them to the sauce. Let the sauce come to a boil and season with salt.
7
Place the chicken thigh skewers on the hot searing side of the barbecue and cook for a few minutes. After a couple of minutes, place the chicken breast and pineapple skewers on the grill.
8
Cover the barbecue lid to grill-roast the chicken. The meat will develop a beautiful charred exterior. Turn the skewers as needed during cooking.
9
Move the cooked chicken breast and pineapple skewers to a cooler zone of the grill. Pour a generous amount of cream into the sauce and stir to combine. Continue cooking the chicken thigh skewers.
10
For the bread, mix self-raising flour with a generous pinch of salt. Add coconut milk, lemon zest, and lemon juice, then mix until a dough forms. Knead until the dough becomes elastic.
11
Chop fresh coriander and fold it into the dough. Shape the dough into flatbreads and place on the hot barbecue grill. Cook for about 4-5 minutes per side. Once cooked, rub generously with butter and tear in some fresh coriander.
12
Ensure all chicken skewers are fully cooked through with a beautiful charred exterior. Plate everything together. The sauce should be well combined and aromatic.
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