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Le Chaudron recipe

Brochettes poulet curcuma

Turmeric yogurt chicken skewers

⏱ 30 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)chicken breast, cubed
  • 150 g (5 oz)nonfat Greek yogurt
  • 1 tbspground turmeric
  • 1 tspground cumin
  • 1cm fresh ginger, grated
  • 1 clovegarlic clove, germ removed, grated
  • 1 tbsplemon juice
  • 1 pinchblack pepper
  • 1 tbspchopped fresh cilantro
  • 400 g (14 oz) chicken breast, cubed
  • 150 g (5 oz) nonfat Greek yogurt
  • 1 tbsp ground turmeric
  • 1 tsp ground cumin
  • 1 cm fresh ginger, grated
  • 1 clove garlic clove, germ removed, grated
  • 1 tbsp lemon juice
  • 1 pinch black pepper
  • 1 tbsp chopped fresh cilantro
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 griddle or grill8 skewers1 bowl for the marinade1 whisk1 Microplane grater4 serving platesChef’s knifePlastic wrap

03 — Method

  1. If using wooden skewers, soak them 30 minutes in cold water so they don't burn.
  2. In a bowl, mix the Greek yogurt with the turmeric, cumin, grated ginger, grated garlic and lemon juice.
  3. Add a pinch of black pepper (it helps your body absorb the turmeric).
  4. Cut the chicken into even 3 cm (1¼ in) cubes so they cook evenly.
  5. Toss the cubes in the marinade to coat. Cover and refrigerate at least 30 minutes.
  6. Thread the chicken onto the skewers, packed slightly (4-5 cubes per skewer).
  7. Heat the griddle over high heat (220°C / 430°F). Oil it well with a paper towel so nothing sticks.
  8. Grill the skewers 4 minutes per side, turning gently. Sprinkle with fresh cilantro.

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CategoryLight & healthy