Curried Chicken Kebab Salad with Kasundi Mayonnaise

Certain people in my family always tell me that “you don’t make friends with salad”, well I do! And now that salad season is well and truly upon us, I thought I’d share this Curried Chicken Kebab Salad with Kasundi Mayo that I created for my favorite curry paste, Burtons Lane a couple of months back. It’s a big salad that’s quick, easy, and has SO MUCH FLAVOUR!

This chicken salad recipe was created for my friend Renee’s curry paste and tomato kasundi. You can find her range of curry pastes and condiments online at Burtons Lane or in selected food stores in Australia.

What you are going to love about this kebab salad recipe…

It’s seriously THE easiest recipe to make. Once all the components are prepared, it just needs to be grilled and popped together!


Is so good for you. Did you see all those veggies? Definitely better than any kebab shop salad, I reckon!


You can prep this one ahead of time. Marinate the kebabs, make the kasundi mayonnaise, cook the cous cous, and have all the veggies sliced. All this can be done the day before. It’s then just a matter of grilling. Bonus points if you have a Master BBQ’er in the family you can call on. Prep and put your feet up while someone finishes the job.

Burtons Lane Curry Paste

Renee’s family curry paste recipe has been handed down like a beautiful family heirloom from her great-grandparents. You’ll find it online at or in good food stores in NSW. While many curry pastes are hot, this one is beautifully mild and perfect for feeding the whole family.

What you need to get started

  • Burtons Lane Curry Paste and Tomato Kasundi. If you aren’t in Australia or can’t find it, try another mild Indian-style curry paste and tomato kasundi.


  • Greek yoghurt


  • Chicken tenderloins


  • Cooked cous cous


  • Grilled vegetables– I use pumpkin, sweet potato, zucchini, cauliflower, and capsicum. Feel free to try your favorite grilled veggies.


  • Cherry tomatoes, English spinach, Spanish, red onion, lemon, flat-leaf parsley.


  • Feta cheese. Danish or Greek feta are my go-to’s, however, any feta will do.


  • Whole egg mayonnaise – homemade or store-bought

The details

  1. Combine the curry paste, Greek yogurt, and lemon juice in a small bowl. Thread the tenderloins onto the skewers and brush the curry paste blend all over them. Leave to marinate for 1 hour.


  2. While the chicken pieces are marinating, prepare the salad. In a shallow bowl, on one side spread the base with the cous cous. On the other side spread the base with English spinach. Layer the grilled vegetables, cherry tomatoes, Spanish onion, and fetta on top of the spinach. Pop aside until the kebabs are cooked.


  3. To make the kasundi mayonnaise, combine the egg mayonnaise and tomato kasundi in a small bowl. Give a quick mix to combine and set aside.


  4. On a BBQ or grill pan cook the chicken kebabs for 5 minutes on each side or until cooked through.


  5. Top the cous cous with the cooked kebabs and drizzle with the kasundi mayonnaise. Sprinkle the whole salad with chopped parsley.

Grilled vegetables on a black Le Creuset grill pan.

Equipment you’ll need

I grill all my vegetables and meat on my Le Creuset cast iron shallow rectangular grill pan. If you don’t have a grill pan, you can also use a BBQ or even roast the vegetables in the oven. You’ll also need a small saucepan to cook the cous cous.

Cook’s notes

When grilling vegetables and meat on cast iron, be sure to use an oil with a high smoke point to ensure you don’t destroy your pan. I generally opt for avocado oil in most instances as I find it’s the best oil for grilling.

The best way to grill vegetables is to lightly brush each piece with oil before placing on the grill. Oiling the vegetables instead of the pan itself will give a much better result and preserve your pan from buildup.

What to serve with this chicken kebab salad

All the Summer BBQ favorites! Any outdoor BBQ in our family must have a batch of Nanna’s beef rissoles on the grill. Freshly picked sweetcorn doused in butter is another favorite, as is this black garlic potato gratin. Some grilled pitta bread, turkish bread, or a quick bacon and cheese soda bread just out of the oven are always a good side dish to this simple salad

Can I keep it for later?

Sure you can! This kebab salad makes an excellent lunch the next day. Once cool, store any leftovers in an airtight container for a delicious and healthy lunch. Don’t keep this one for more than a day though, otherwise, it will just become a soggy mess from the salad vegetables.

I make friends with salad, do you? Here are a few more to try…

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A Black cast iron shallow casserole, with roasted vegetables and curried chicken kebab salad. There is some toasted Turkish bread on the side.

Curried Chicken Kebab Salad with Kasundi Mayonnaise

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  • Author: Emma Lee
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 serves 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Australian

Description

Curried Chicken Kebab Salad… It’s quick, easy, and has SO MUCH FLAVOUR! A Summer BBQ must-have for the table.


Ingredients

Scale

Kebab Ingredients

  • 3 tbsp Burtons Lane curry paste
  • 2 tbsp Greek yoghurt
  • 1 tsp lemon juice
  • 8 chicken tenderloins
  • 8 skewers (12cm long)

Salad Ingredients

  • 1 c cooked cous cous, cooled
  • A handful of English spinach
  • A selection of grilled vegetables – I use pumpkin, zucchini, and capsicum
  • cherry tomatoes
  • ¼ Spanish onion, finely spiced
  • Danish fetta
  • 1 tbsp chopped flat leaf parsley

Kasundi Mayonnaise

  • 3 tbsp whole egg mayonnaise
  • 1 tbsp Burtons Lane Tomato Kasundi

Instructions

  1. Combine the curry paste, Greek yoghurt and lemon juice in a small bowl. Thread the tenderloins onto the skewers and brush the curry paste blend all over them. Leave to marinate for 1 hour.
  2. While the chicken is marinating, prepare the salad. In a shallow bowl, on one side spread the base with the cous cous. On the other side spread the base with English spinach. Layer the grilled vegetables, cherry tomatoes, Spanish onion and fetta on top of the spinach. Pop aside until the kebabs are cooked.
  3. To make the kasundi mayonnaise, combine the egg mayonnaise and tomato kasundi in a small bowl. Give a quick mix to combine and set aside.
  4. On a bbq or grill pan cook the kebabs for 5 minutes on each side or until cooked through.
  5. Top the cous cous with the cooked kebabs and drizzle with the kasundi mayonnaise. Sprinkle the whole salad with chopped parsley.

Notes

Always soak wooden skewers for an hour prior to using on a grill to avoid the skewers burning.

The best way to grill vegetables is to lightly brush each piece with oil before placing on the grill. Oiling the vegetables instead of the pan itself will give a much better result and preserve your pan from buildup.

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