This healthy, flavourful recipe is a doddle to make – try it with our simple couscous salad or herby tabbouleh.
Ingredients
- 2 chicken breasts
For the marinade
- 280ml/10fl oz natural yoghurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp turmeric
- 1 tsp fenugreek seeds
- 1 tsp ground ginger
- 1 tsp onion powder
- ½ tsp ground cloves
- ¼ tsp chilli powder
For the tomato jam
- 4 punnets cherry tomatoes, cut in half
- 220ml/8fl oz white wine vinegar
- 4 tbsp caster sugar
- ½ tsp dried chilli flakes
Method
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For the marinade, mix all the ingredients together.
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Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible).
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Remove from the fridge and thread the chicken strips onto wooden skewers.
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Heat a large griddle pan until hot, then add the chicken skewers.
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Cook for three minutes on each side until browned and cooked through.
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For the jam, place all the ingredients into a saucepan and bring to the boil.
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Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers.
Yoghurt-spiced chicken skewers