Afghan chicken skewer kabob
Cook these flavourful chicken skewers on a barbecue or under the grill. Served with naan or flatbreads, onions, tomatoes, chutney and garlic yogurt
Afghan chutney
Serves 4 as a dip
Easy
Prep:
No cook
Enjoy this chutney with your favourite barbecued meats. With green chillies, coriander, garlic and citrus, it packs a punch and will bring any dish to life
Skip to ingredients
- 2 green chilliessliced
- 25g bunch of corianderchopped
- 3 garlic clovesfinely grated
- 2 lemonsor limes, juiced
- ½ tbsp caster sugar
- 110ml distilled white vinegar
Nutrition: Per serving
- kcal18
- fat0.1g
- saturates0g
- carbs4g
- sugars3g
- fibre0.4g
- protein0.6g
- salt0.9g
Method
step 1
Combine the chillies, coriander, garlic and lemon juice in a bowl. Tip into a food processor along with the sugar, vinegar and ¾ tsp salt. Blitz to a thin paste (like mint sauce). Tip into a bowl. Cover and chill until needed. Will keep chilled for up to three days.
