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Resmi Kebabs with a Mint Sauce

  • Chicken
TimeMarinate: 4 Hours Cook: 30 Mins Time4 TimeMiddle East
Resmi Kebabs with a Mint Sauce

The Indian classic whipped into the speedy zone with a punchy ready to roll A&O marinade and whizz-it-all-together mint sauce. Full of daring flavours that’ll leave the taste buds tingling.

ingredients

For the kebabs:

  • 750g boneless chicken thighs, cut into cubes
  • 150 grams Greek yoghurt
  • 150ml double cream
  • 3 tbsp Zhoug seasoning
  • 1 tbsp oil
  • Juice of 1 lemon

For the pudina (mint) sauce:

  • 20g Bunch of coriander leaves
  • 20g Bunch of mint leaves
  • Juice of ½ a lemon
  • 2 tsp zhoug seasoning 
  • 1 green chilli, sliced
  • 2 tbsp Greek yoghurt

Buy the items

Zhoug Seasoning
Zhoug Seasoning
160g £8.99
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Directions

  1. Mix all of the kebab ingredients in a bowl, ensuring the chicken is thoroughly coated. Place in the fridge to marinate for at least 4 hours, preferably overnight. 
  2. Make the chutney by adding all of the ingredients (except the yoghurt) to a blender and blitz until smooth (don’t go crazy here as the mint can release bitter-tasting oils - a gentle blitz is what we’re after). Mix in the Greek yoghurt and adjust seasonings to taste. Store in the fridge until ready to use. 
  3. Thread the marinated chicken pieces onto skewers and cook on a hot grill, on the BBQ or in the oven for around 20 minutes until golden on each side and the juices are running clear. Serve with your choice of breads/rice and the spiced mint sauce.

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