Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2


For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)


1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.



Cucumber Relish

Cucumber Relish


A spicy curry is the best thing to perk you up mid-winter! But I’m always craving something extra on the side to accompany the standard helping of rice – this cucumber relish is perfect! Its sweetness cuts through the heat of the curry whilst a little ginger and chilli ensures the spice of the curry isn’t diluted.

Wonderful with aromatic curries (recipe to follow), the dressing tastes brilliant when mingled with the spicy curry sauce.

Best made just before serving to keep the cucumber crunchy, it would also be great in an asian noodle salad.

Cucumber Relish
Serves 4

1 Small Cucumber
1 tbsp Grated Ginger
1/2 Long Red Chilli Finely Chopped
3 Shallots Finely Sliced
Large Handful Coriander Finely Chopped
4 tbsp White Wine Vinegar
4 tbsp Caster Sugar
Sea Salt


1) To make the dressing combine the vinegar, sugar and a pinch of salt in a small saucepan. Add 4 tbsp water and place on a medium heat. Bring to the boil and simmer for 3 mins. Set aside to cool.

2) Prepare the cucumber. Slice in half lengthways and scoop out the seeds. Finely slice one half. Take the remaining half, slice it in half lengthways and slice thinly. Place in a large bowl.

3) Add the chilli, ginger, shallot and coriander to the cucumber.

4) Once the dressing has cooled combine with the cucumber mixture. Season to taste.