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Curry marinated chicken and brinjal kebabs

By Abigail Donnelly
4
Easy
10 minutes plus 20 minutes marinating 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.