Curry marinated chicken and brinjal kebabs

Curry marinated chicken and brinjal kebabs

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 10 minutes plus 20 minutes marinating time
  • 10 minutes


  • 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.

Discover more brilliant braai recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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