Curry Chicken Kebabs
In this recipe, a flavorful spice blend aids with digestion.
"Curry powders usually have spices like cumin and coriander, but look for a blend with turmeric, which is known for its anti-inflammatory properties and helps reduce bloating," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox.
This recipe is part of our meal prep series. Click here for all the details.
For the Kebab
- 1 teaspoon curry powder
- 3 tablespoons harissa
- 2 tablespoons coconut oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- 2 teaspoons lemon juice
- 1 chicken breast, cut into 6 cubes
- 2 baby portobello mushrooms
- 4 1-inch slices zucchini
- 4 1-inch slices eggplant
For the Side Salad
- 1 large handful arugula
- 1 Persian cucumber
- ½ cup quinoa, cooked
- ¼ avocado
Preheat the oven to 450.
To make the marinade, combine curry powder, 1 tablespoon harissa, coconut oil, sea salt, garlic, and lemon juice.
Reserve 2 teaspoons of the marinade and set aside.
Combine chicken and vegetables with remaining marinade and allow to sit for 30 minutes.
Using a 12-inch wooden skewer, arrange kebab in this order: mushroom, chicken, zucchini, chicken, eggplant, zucchini, mushroom, chicken, eggplant, zucchini, chicken, mushroom, eggplant, chicken, zucchini, chicken, eggplant.
Place kebab on a tray and roast for 15 minutes.
Remove kebab from the oven and brush with the 2 teaspoons of curry marinade that was set aside.
Store kebab in an airtight container in the fridge alongside harissa in a small side container.
For the Side Salad
- Combine arugula and cucumber in a small salad container.
- Store quinoa and avocado in separate small side containers.
At Your Desk
Combine quinoa, avocado, and salad greens.
Dress salad with lemon wedge, pumpkin seeds, and turmeric salt from the condiment kit.
Warm kebab in the microwave for one minute and serve with harissa condiment and side salad.