Yogurt-Marinated Chicken Skewers with Creamed Spinach

Instructions

Marinate The Chicken

1. Step
   Slice the chicken breasts in half lengthwise, then cut across into large chunks.
2. Step
   In a bowl, combine the yogurt, garlic, garam masala, cumin, smoked paprika, coriander, turmeric, cayenne, lemon juice, salt, and pepper.
3. Step
   Add the chicken and mix until fully coated. Let marinate for at least 30 minutes — longer if you have the time.
4. Step
   Thread the chicken onto metal skewers.

Making The Creamed Spinach

1. Step
   Place a skillet on the grill and add the butter. If cooking at home, melt butter over medium-low heat.
2. Step
   Pour in the cream and a small splash of milk. Season with salt and cracked black pepper.
3. Step
   Let it simmer gently until creamy and slightly thickened, about 8–10 minutes.
4. Step
   Add the spinach and stir until wilted.
5. Step
   Finish with aged cheddar, chives, and lemon juice. Taste and adjust seasoning.

Grill The Chicken

1. Step
   Place the skewers over the grill.
2. Step
   Cook, turning occasionally, until the chicken develops a deep char and is cooked through (internal temperature of 165°F (74°C).
3. Step
   Brush with melted butter during the final few minutes of cooking to give the chicken extra richness and colour.
4. Step
   If cooking in the oven, preheat to 425°F (220°C). Arrange the chicken skewers on a foil-lined baking sheet, leaving space between them. Bake for 15–18 minutes, turning halfway through, until browned and cooked through. Brush with melted butter during the final 3–4 minutes of cooking.

Plating

1. Step
   Spoon the creamed spinach onto a plate or shallow skillet.
2. Step
   Remove the chicken from the skewers and place it just off-centre over the creamed spinach base.
3. Step
   Finish with extra chives, black pepper, and a squeeze of lemon.