Home
Recipes
Side Servings

Spicy Thai salad

Spicy Thai salad

Simple green pea salad with honey dressing

Simple green pea salad with honey dressing

Baby beetroot raita with watercress salad

Baby beetroot raita with watercress salad

15 to 20 minutes

Potato salad with bacon

Potato recipes

Potato salad with bacon

10 minutes

Orange and gorgonzola salad with toasted macadamias

Orange and gorgonzola salad with toasted macadamias

Roast pepper and bulgur wheat salad

Pepper recipes

Roast pepper and bulgur wheat salad

30 minutes

Golden fried mushroom with home-made mayo

Stuffed field mushrooms

Mushroom recipes

Stuffed field mushrooms

10 minutes

Corn and beer bread

Beer Food

Corn and beer bread

1 hour

Home-made masala

Home-made masala

5 minutes

Baked potato fondant

Savoury bake

Baked potato fondant

40 minutes

Curry marinated chicken and brinjal kebabs

Braai recipes

Curry marinated chicken and brinjal kebabs

10 minutes

Load more

Curry marinated chicken and brinjal kebabs

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes plus 20 minutes marinating time

Cooking Time 10 minutes

Ingredients

4 free-range chicken breasts
2 T tikka paste
olive oil
2 brinjals
1 T olive oil
2 oranges
½ cup chopped coriander
½ red onion
Red wine vinegar

Method

Butterfly free-range chicken breasts and flatten between 2 sheets of cling film using a rolling pin.

Marinate in tikka paste and a drizzle of olive oil for 20 minutes.

Cut brinjals into 2 cm-thick slices and grill until charred.

Fry the chicken breasts in olive oil in a hot pan for 3–5 minutes a side.

Peel oranges and chop the flesh into chunks. Toss with chopped coriander, red onion, sliced, and a splash of red wine vinegar.

Thread the chicken and brinjals onto kebab sticks and serve with the citrus salsa on the side.

Discover more brilliant braai recipes here.