Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Chicken skewers

Chicken tikka skewers

With pineapple & chilli

Chicken skewers

30 mins plus marinating
Not Too Tricky

serves 2

About the recipe

Replicate the magic heat of a tandoor oven in a regular kitchen pan for juicy chicken with a gorgeous gnarly coating. It’s such a straightforward recipe, with all the flavour coming from the spice paste, while my secret ingredient – pineapple – adds a little sweetness. This method is all about controlled burning, so let the pan do its thing for amazing results.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

2 lemons

olive oil

2 teaspoons Patak's tikka masala spice paste

2 tablespoons natural yoghurt, plus extra to serve

½ a small ripe pineapple

3 fresh red chillies

2 skinless free-range chicken breasts

1-2 little gem lettuces

optional: ½ a bunch of fresh coriander (15g)

Top Tip

This recipe also works a treat on the barbecue. If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

Method

  1. For the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the paste and yoghurt, then mix well.
  2. Peel the pineapple, removing any gnarly bits, then cut into quarters, discarding the core. Slice into 1cm thick chunks and add to the bowl with the marinade.
  3. Trim, halve and deseed the chillies, then add to the marinade. Slice the chicken into 2cm chunks and add to the mix. Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
  4. When you’re ready to cook, remove the chicken and pineapple mixture from the fridge, and pick out and tear the chilli into smaller pieces. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Pour any remaining marinade over the the top and drizzle with a little oil.
  5. Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning occasionally and seasoning with a little sea salt.
  6. Wash and trim the lettuce, then click off the leaves. Roughly shave the chicken, pineapple and chilli from the skewers with a sharp knife, then scatter over the reserved lemon zest and pick over the coriander leaves (if using).
  7. Slice the remaining lemon into wedges for squeezing over and serve with the lettuce and a dollop of yoghurt, if you like.

Tags

Recipes you may like

related features