Coconut Coated Chicken Kebabs with Raita Recipe

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25 min


10 min


  • 4 free range, skinless chicken breasts, chopped into chunks
  • 1x 400ml  can coconut milk
  • 2tbsp red wine vinegar
  • 2tsp turmeric
  • 2tsp chilli flakes
  • 2tbsp curry powder
  • 200g (7oz) dessicated coconut
  • For the raita
  • 250ml (9 fl oz) natural yogurt
  • 3-4tbsp mint sauce
  • pilau rice, to serve


  • Combine the chicken with the coconut milk, vinegar, turmeric, chilli flakes and curry powder and leave to marinate overnight. When ready to cook, heat the grill to medium-high, remove the chicken from the marinade, thread onto skewers and coat in the dessicated coconut. Grill on each side for around 5 minutes each – keep an eye on it to make sure the coconut doesn’t burn too much. While it’s cooking, combine the yogurt and mint sauce and season to taste. Serve the skewers immediately with the raita, and pilau rice on the side.

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(4 ratings)
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