• 460 g British chicken breast fillet portions, cut into chunks
  • 1 tbsp hot curry powder
  • 2 tbsp apricot jam
  • Zest and juice of 1 lime
  • 15 g fresh coriander, finely chopped
  • 335 g cherry tomatoes
  • 1 orange pepper, deseeded and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 198 g tin naturally sweet sweetcorn in water, drained
  • 1 tbsp olive oil
  • 4 white pittas
  • 120 g bag bistro salad, to serve


  1. 1

    In a large bowl, mix the chicken pieces with the curry powder, apricot jam, lime zest and juice, and coriander.

  2. 2

    Thread the chicken onto the skewers, alternating with the cherry tomatoes and chunks of pepper.

  3. 3

    Brush a griddle pan with the oil and place over a medium heat. When hot, add the skewers and cook for 10 minutes, turning every 2-3 minutes, until cooked through. Set aside and keep warm.

  4. 4

    Add the pitta breads to the griddle pan and toast for 2 minutes on each side. Serve with the kebabs and bistro salad.

Nutritional Details

Each serving provides
  • Energy 1851kj 442kcal 22%
  • Fat 5.9g 8%
  • Saturates 1.1g 6%
  • Sugars 19.0g 21%
  • Salt 0.78g 13%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

52.8g carbohydrate 5.9g fibre 36.4g protein

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