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Curry Chicken Skewers with Mint Dip

Curry Chicken Skewers with Mint Dip

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Tip: You can add more chilli powder for extra heat or swap chilli for sweet paprika for mild flavour.


  • 4 chicken breasts – cut into 2x2cm cubes
  • 1 tablespoon tomato puree
  • 1 tablespoon rapeseed oil
  • ¼ tablespoon garlic powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon garam masala
  • ¼ teaspoon ginger powder
  • 1 teaspoon chili powder
  • Salt and pepper
  • Mint Dip
  • 150g plain yoghurt
  • ½ cucumber – grated
  • 10 mint leaves – finely chopped
  • 1 tablespoon lemon juice
  • Salt and pepper
  • Coriander leaves for garnish
Prep Time


  1. In a bowl combine chicken with tomato puree, oil and all spices. Set to the side and let marinate for 1 hour.

  2. Combine grated cucumber with yoghurt, mint, lemon juice, salt and pepper and refrigerate until serving.

  3. Insert grill plate in the unit and close lid. Select GRILL, set temperature to MAX and set time to 10 minutes. Select START/STOP to begin preheating.

  4. While unit is preheating, assemble the skewers until they’re almost full.

  5. When the unit beeps to signify it has preheated, place skewers on the grill plate. Close lid and cook for 5 minutes.

  6. After 5 minutes, flip the skewers and continue cooking.

  7. When cooking is complete, serve hot with mint dip.

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