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Chilli and Fennel Marinade - Chicken Kebabs

Name: Chilli and Fennel Marinade - Chicken Kebabs
Prep time: 65 min
Cook time: 20 min
Total time: 85 min
Yield: 2
Cuisine: International
Ingredients: 200g chicken thigh de boned cut into 4 pieces (use breast if preferred or thigh not available); 1 tbsp. vegetable oil; 1 tbsp. lemon juice; 0.5 tsp. finely chopped garlic; 0.5 tsp. finaly chopped/grated fresh ginger; 0.5 tsp. ground cumin; 0.5 tsp. ground coriander; 0.25 tsp. dried chilli flakes; 0.13 tsp. salt; 0.25 tsp. fennel seeds-lightly smashed; 0.25 tsp. whole fennel seeds; 0.5 tsp. paprika; small pinch fresh coriander

Over a year ago 2,821 views

Prep: 65 mins

Cook: 20 mins

Serves: 2

Main Course

Ingredients

200g chicken thigh de boned cut into 4 pieces (use breast if preferred or thigh not available)
1 tbsp. vegetable oil
1 tbsp. lemon juice
0.5 tsp. finely chopped garlic
0.5 tsp. finaly chopped/grated fresh ginger
0.5 tsp. ground cumin
0.5 tsp. ground coriander
0.25 tsp. dried chilli flakes
0.13 tsp. salt
0.25 tsp. fennel seeds-lightly smashed
0.25 tsp. whole fennel seeds
0.5 tsp. paprika
small pinch fresh coriander

Accompaniment

Method

1
1. Place all the ingredients except chicken in bowl and mix well and taste.

2. Add chicken and set aside to marinate for at least 1 hour or up to 48 hours.

3. Pan fry on a very low heat for 12 minutes - turning once after 7-8 minutes or place on a baking tray in the oven at 180C for 20 minutes.

Chef's Tips

To make a basic mix for long shelf life (refrigerates for up to 3 months) leave out the lemon juice if using freshly squeezed and fresh coriander, store in a glass jar in the fridge and use in the same way as pesto or marinade sauce