For 4 servings

Prep and cook time: 40 min

Chilling time: 2 h

Difficulty: Medium

Cannot be frozen


4 cloves garlic, minced

2 tbsp fresh ginger, peeled and chopped

1 lemon, juiced

2 tbsp virgin coconut oil, melted

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

1 tsp chilli powder

1 tsp ground turmeric

1/4 tsp granulated stevia

250 g | 9 oz | 1 cup unsweetened plain yoghurt

4 skinless chicken breasts, diced into cubes

wooden skewers, soaked in water for 30 minutes beforehand

sea salt

freshly ground black pepper


1 Combine the garlic, ginger, lemon juice, and coconut oil in a food processor. Blend on high until paste-like. Add the spices and plenty of salt and pepper, blend again briefly, and then add the yoghurt. Blend for a further 30-45 seconds until smooth.

2 Scrape the marinade into a mixing bowl. Add the diced chicken, mix well with your hands, and cover and chill for at least 2 hours, preferably longer.

3 After chilling, remove from the fridge and thread onto skewers, wiping off any excess marinade at same time. Leave to stand at room temperature for 15 minutes.

4 Preheat the grill to hot. Grill the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and lightly charred all over.

5 Remove from the grill and leave to rest briefly before serving.