Marinated chicken kebabs

For two garlic and herb kebabs

• 2 garlic cloves, peeled, crushed
• 3 tbsp chopped fresh mixed herbs (such as flatleaf parsley, basil or chives)
• 50ml/2fl oz double cream
• 1 free-range egg, beaten
• salt and freshly ground black pepper
• 100g/3½oz chicken breast, sliced into strips

For two Asian-style kebabs

• 1 tbsp soy sauce
• 1 tbsp sesame oil
• pinch ground turmeric
• pinch paprika
• pinch ground cinnamon
• 100g/3½oz chicken breast, sliced into strips

Preparation method

Soak 3-6 wooden kebab skewers in cold water for at least 10 minutes, then shake dry.

For the garlic and herb kebabs, mix all the garlic and herb kebabs ingredients except the chicken together in a bowl until well combined. Add the chicken pieces and turn to coat them in the mixture. Set aside to marinate for five minutes.

For the Asian-style kebabs, mix all the Asian-style kebabs ingredients together in a bowl until well combined. Add the chicken pieces and turn to coat them in the mixture. Set aside to marinate for five minutes.

To cook the kebabs, thread the marinated chicken onto 1-2 kebab skewers. 

Heat a griddle pan until hot and cook the kebabs, turning once, for 4-5 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear.)

Serve the kebabs on a serving plate with the yoghurt dip alongside.