Home
Premium
Coronation chicken skewers

Coronation chicken skewers with salad

Coronation chicken skewers

Name: Coronation chicken skewers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: plus marinating
Ingredients: 2 tbsp Greek yogurt; 1 tbsp mango chutney (see tip); 1 tbsp mild curry powder; ½ tsp ground turmeric; 1 tbsp lemon juice plus extra wedges to serve; 1 garlic clove finely grated; small piece of ginger finely grated; 600g skinless chicken breast fillets sliced lengthways into long strips; 2 Little Gem lettuces cut into thin wedges; ½ cucumber sliced into half-moons or ribbons; 4 radishes thinly sliced; olive oil for drizzling; 2 tbsp toasted flaked almonds; small handful of coriander roughly chopped; 100g Greek yogurt; 3 tbsp mayonnaise; 1 tbsp mango chutney finely chopped if chunky; 1 tsp mild curry powder; 1 tbsp lemon juice

Barney Desmazery

Published: July 15, 2026 at 4:05 PM

Save recipe

plus marinating

Easy

Prep: 30 mins

Cook: 10 mins

A star rating of 4.8 out of 5.4 ratingsRate

loading...

Give coronation chicken a makeover by turning it into juicy chicken skewers cooked on the barbecue or in a griddle pan, then piled onto a platter of salad

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Flatbreads with garlic butter

A star rating of 4.9 out of 5.29 ratings

Aubergine & pomegranate flatbreads

A star rating of 4.6 out of 5.5 ratings

Tear-and-share feta flatbreads

A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

2 tbsp Greek yogurt
1 tbsp mango chutney

(see tip)
1 tbsp mild curry powder
½ tsp ground turmeric
1 tbsp lemon juice

plus extra wedges to serve
1 garlic clove

finely grated
small piece of ginger

finely grated
600g skinless chicken breast fillets

sliced lengthways into long strips
2 Little Gem lettuces

cut into thin wedges
½ cucumber

sliced into half-moons or ribbons
4 radishes

thinly sliced
olive oil

for drizzling
2 tbsp toasted flaked almonds
small handful of coriander

roughly chopped

For the coronation sauce

100g Greek yogurt
3 tbsp mayonnaise
1 tbsp mango chutney

finely chopped if chunky
1 tsp mild curry powder
1 tbsp lemon juice

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal415
fat22g
saturates5g
carbs9g
sugars8g
fibre3g
protein43g
salt0.59g

Method

step 1

Tip the yogurt, chutney, curry powder, turmeric, lemon juice, garlic and ginger into a large bowl, then season and mix well. Tip in the chicken strips and stir to coat completely in the marinade. Cover and chill for at least 30 mins. Will keep chilled for up to a day.
step 2

Soak 8 wooden skewers in water for 20 mins (if using), or use metal skewers. Thread the marinated chicken strips onto the skewers in a loose ribbon shape, folding each strip back and forth as you thread them on – don’t pack them too tightly. Will keep chilled for up to a day.
step 3

For the coronation sauce, stir all the ingredients together in a bowl, then season to taste – it should be creamy, tangy, gently spiced and a little sweet. Will keep chilled for up to a day.
step 4

Heat a griddle pan over a medium-high heat or light the barbecue. Cook the skewers for 8-10 mins, turning often until the chicken is lightly charred, sticky at the edges and cooked through. Keep a close eye on them, as chicken breast can dry out if cooked for too long. Scatter the lettuce, cucumber and radish slices over a large serving platter, then drizzle over some olive oil and a squeeze of lemon juice, and toss gently to coat. Lay the hot skewers over the salad, then scatter over the toasted almonds and coriander and drizzle over some of the sauce. Serve with extra lemon wedges and any remaining sauce on the side.

Barney's tips

Quality counts This is one instance where it pays to use a higher-quality product – cheaper chutneys can be too sugary, so try to find one that has some chilli or spice though it instead.

Make ahead Almost all the steps for this dish can be done ahead, including marinating, threading the skewers and preparing the sauce. The salad can also be prepped a few hours ahead, but keep the almonds and coriander separate until just before you’re ready to assemble.

Make it veggie or vegan We’ve used chicken here, but you could use chunks of paneer for a vegetarian option, or alternate halved chestnut mushrooms, courgette chunks and red onion wedges on the skewers for vegan, using a plant-based yogurt for the marinade.

Recipe from Good Food magazine, August 2026

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now