Curry marinated chicken and brinjal kebabs
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Fat conscious
- 10 minutes plus 20 minutes marinating time
- 10 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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