- 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
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.