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Curry Chicken Skewers

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Yields1 ServingPrep Time30 minsCook Time30 mins

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Recommended CADAC Cooking Surface: BBQ Grill

In a bowl mix the yogurt, dash of oil, garlic, curry powder, chili powder and ginger.


Cut the chicken into cubes and place in the mixture.


Cover and let marinate for 2-4 hours in the refrigerator.


Cut the tomato into cubes, the spring onion into rings, chop the onion, peel and grate the cucumber and finely chop the garlic.


Mix with yogurt, mayonnaise and lime juice.


Season with salt and pepper.


Preheat the barbecue on medium heat.


Brush the mushrooms clean and cut them in half.


Remove the chicken from the marinade.


Remove the excess marinade and thread the chicken and mushroom pieces onto the skewers alternately.


Grill the skewers all around in 5-10 minutes. They must have a core temperature of 70 ° C.


Serve the chicken skewers with the tomato-yogurt sauce.

 750 g of chicken thighs
 120 ml of yogurt
 1 tsp chopped garlic
 1.50 tsp curry powder
 1 tsp chili powder
 1.50 tsp ginger powder or freshly grated ginger
 800 g of mushrooms
For the Tomato-Yogurt Sauce
 1 spring onion
 8 cm cucumber
 1 clove of garlic
 100 ml of yogurt
 70 ml mayonnaise
 juice of 1 lime
 salt and pepper