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
- 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.
- 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.
- 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.
- On a bbq or grill pan cook the kebabs for 5 minutes on each side or until cooked through.
- 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.