Coronation Chicken Kebabs with Apricots and Almonds

1 hour + 40 minutes Serves 4


  • 500 g skinned, boned chicken breast, diced
  • 1/2 tin of apricot halves drained, chopped into quarters
  • 125 g Greek yoghurt
  • 1 Tbsp curry powder
  • dash Worcestershire sauce
  • 1 garlic clove, crushed
  • 10 g almonds slivered, 115g
  • 2 Tbsp fresh coriander, finely chopped
  • 250 g steamed green beans
  • steamed rice to serve
  • salt and pepper to taste
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How to cook perfect rice


Thread chicken pieces and apricot quarters alternately onto skewers.

Place yoghurt, curry powder, Worcestershire sauce, garlic into a bowl and mix well. Divide mixture into two portions. Refrigerate one portion until ready to serve.

Place chicken and apricot kebabs in a dish and pour over the second portion of yoghurt marinade, rolling the kebabs so they are completely covered. Cover and refrigerate for about an hour.

Heat a small frying pan over medium heat and toast the almond slivers until fragrant and golden. Keep moving them around in the pan to toast evenly. This will only take 2 to 3 minutes. Remove from the heat and set aside.

Preheat a griddle pan or BBQ to 200°C and cook kebabs for 10 minutes, then turn and cook for a further 10 minutes until cooked through.

Garnish with toasted almonds and coriander. Serve with remaining yoghurt mixture on the side with steamed green beans and rice.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Jax Hamilton

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