Chilli coriander chicken kebabs with pesto

Spice up your lunch, or dinner, with these tender chilli coriander chicken kebabs with fresh pesto. Serve with either warm pita bread or steamed rice, and salad.

  • 40 mins cooking
  • Makes 12 Item
  • Print


Chilli coriander chicken kebabs with pesto
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon sea salt
  • 2 teaspoon black peppercorns
  • 750 gram chicken breast fillets, cut into 2.5cm (1-inch) pieces
  • 1 tablespoon cornflour
  • 1 cup firmly packed fresh coriander leaves
  • 2 clove garlic, quartered
  • 1/4 cup (25g) walnuts, roasted
  • 1 tablespoon finely grated parmesan cheese
  • 1 teaspoon lemon juice
  • 1/3 cup (80ml) olive oil


Chilli coriander chicken kebabs with pesto
  • 1
    Dry-fry seeds, chilli, salt and peppercorns until fragrant; crush in mortar and pestle
  • 2
    Combine chicken with spice mix and cornflour in medium bowl. Thread chicken onto 12 metal skewers
  • 3
    Cook kebabs on heated oiled barbecue (or grill or grill pan).
  • 4
    Meanwhile, blend or process fresh coriander, garlic, nuts, cheese and juice until combined. With motor operating, gradually add oil in a thin steady stream; season to taste.
  • 5
    Serve kebabs with coriander pesto

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