INGREDIENTS
- 500g deboned chicken thighs, cut in half
- 2 Tbsp Hinds Spices Medium Curry Powder
- 100ml plain yoghurt
- 1 Zest of lemon
- 1 Tbsp olive oil
- 3 large potatoes
- 50g butter
- 8 kebab sticks
- 100g grated cheddar cheese
- 1 x 400g can
Rhodes Quality Braai Relish
METHOD
- Place the chicken into a bowl, mix the Hinds Spices Medium Curry Powder, yoghurt, lemon zest and olive oil. Spoon over the chicken and coat well. Marinade for 30 minutes.
- Wrap the potatoes in foil with butter, place onto the hot coals and braai for 45 minutes, turning regularly.
- Skewer the chicken pieces onto the kebab sticks and braai the kebabs for 15 minutes over medium-heat coals. Turning regularly.
- Cut the potatoes and top with grated cheddar and Rhodes Quality Braai Relish, serve with the braaied kebabs.
