Extra Large Chicken Katsu Kebab


Prep time
2 hours 10 minutes
Cooking time
15 minutes
Serves 2
A delicious and succulent twist on a Japanese Favourite.
6 chicken breasts, extra-large butchers' cuts
1 yellow pepper, cut into large chunks
1 red pepper cut into large chunks
2-3 red onions, cut into quarters
Salt and pepper
220ml bottle Katsu Curry Sauce
1tsp turmeric
1tsp cumin powder
4tbsp sour cream
Wooden skewers

Cooking Method

  1. Slice chicken into large chunks and place in bowl, season lightly with salt and pepper and drizzle over 3 tablespoons of our Katsu Curry Sauce, turmeric and cumin powder. Mix well before marinating in the fridge for at least 2 hours

  2. Once marinated, thread chicken onto skewers, alternating with peppers and red onion. ​Each kebab should look full

  3. Grill on a barbecue or griddle pan on a medium-high heat until thoroughly cooked through, around 10-15 minutes. Turn the skewers intermittently as they cook

  4. Dress with freshly cut parsley and serve on a tray with a dipping bowl of Katsu Curry Sauce and sour cream

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