Chicken Shekuwa

Serves 4-6.

450 grams skinned chicken breast thinly sliced
1 1/2 tablespoons finely grated garlic
1 tablespoon finely grated ginger
2 teaspoons Pokhara Masala
1 teaspoon salt
100 ml lemon juice
vegetable oil

Place the chicken in a non-metallic bowl.
Grate the ginger and garlic and mix into the chicken with the lemon juice, salt and light masala, rub into the chicken. Cover the bowl allow to marinade in the fridge overnight or 2 hours minimum.

Thread the chicken onto 8 skewers keeping it as flat as possible.  Cook on a high heat griddle or BBQ for 4-6 minutes, let the kebabs caramelise on the one side before turning and grill until cooked through.

  • Great on a sunny summers evening straight from the BBQ, just as they are on the skewer with hot sauce for dipping and an ice cold beer.
  • Try them in a wrap with crispy salad and 1 or 2 of our sauces.