Spicy Chicken Kebabs with Mango, Cucumber and Kidney Bean Salad and Chilli Mayonaise


  • 4 chicken fillets, cut into 5cm pieces
  • 1 tablesp. rapeseed or olive oil
  • 2 garlic cloves, crushed
  • 2 tablesp. chilli paste
  • 1 tablesp. lemon juice
  • 1 tablesp. honey
  • 1 teasp. ground cumin
  • Salt and freshly ground black pepper
  • 8 wooden skewers, soaked for 30 minutes in cold water

Mango, Cucumber and Kidney Bean Salad

  • 1 mango, peeled, diced
  • ½ cucumber, cut in half lengthways, seeds removed and thinly sliced
  • 400g tin of kidney beans, drained and rinsed
  • 2 scallions, thinly sliced
  • Small handful of coriander leaves
  • Juice and zest of ½ lime
  • 1 tablesp. olive oil

Chilli Mayonnaise

  • 150mls low fat mayonnaise
  • 1 teasp. lemon juice
  • 1 garlic clove, peeled and crushed
  • 2 teasp. chilli paste

To Serve:

  • Potato wedges
  • Lemon wedges
  • Corriander leaves


Combine the chicken, oil, garlic, chilli paste, lemon juice, honey and cumin in a large bowl. Cover with cling film and place in the fridge for 30 minutes to marinate if you have time. When you are ready to cook the kebabs, season the chicken then thread onto the skewers, don’t pack the pieces of chicken too tightly together. To cook the kebabs: Heat a barbecue or grill to medium-high. Cook the kebabs for 5-6 minutes, then turn and cook for another 5-6 minutes until cooked through. Meanwhile, to make the chilli mayonnaise: Combine the mayonnaise, lemon juice, garlic and chilli paste in a small bowl. Taste and season To make the salad: Place all the ingredients in a serving bowl, stir to combine, taste and season. Serve the kebabs with the salad, chilli mayonnaise and potato wedges.