spiced chicken skewers with mango and red pepper jam

  • serves 6
  • Easy

In Zanzibar, enterprising street-food sellers convert their bicycles into barbecues with pedals. Most of the delicacies come on a skewer, such as this spicy chicken. These make great party food to pass round hot from the oven.



  • vegetable oil
  • cashew nuts 30
  • chicken breast to mince in a food processor)
  • eggs 2
  • ground cumin 4 tsp
  • chilli powder 1 tbsp
  • fresh white breadcrumbs 1 tbsp
  • ginger very finely grated to make 4 tsp
  • coriander leaves 80g, finely chopped
  • garam masala 1 tbsp
  • onion 1, very finely chopped
  • ground white pepper 1 tsp
  • red onion 1, diced finely
  • red pepper 1, diced finely
  • chilli flakes 1/2 tsp
  • mango chutney 175g
  • mango cut into small dice


  • Step 1

    step 1

    Soak 24 wooden skewers in warm water to stop them burning. To make the mango jam, heat a splash of vegetable oil in a pan. Fry the onion and pepper gently for 2 minutes. Stir in the chilli and mango chutney and heat through then add the diced mango. Simmer for 2 minutes then cool.

  • Step 2

    Grind the cashew nuts in a pestle and mortar or small food processor until they resemble breadcrumbs.

  • Step 3

    Put the chicken into a bowl. Whisk the eggs with the cumin, 1/2 tsp salt, chilli powder and 2 tbsp oil and add to the chicken. Mix to combine, then chuck in the breadcrumbs, cashew nuts, ginger, coriander, garam masala, onion and white pepper. Mix it all up and divide into 24 lumps.

  • Step 4

    Roll each lump into a sausage shape and thread a skewer through the centre so that you have a sausage of spicy chicken at one end. These can be chilled until you need them.

  • Step 5

    Cook in batches in a griddle pan or non-stick frying pan over a high heat for about 8 minutes, turning occasionally.
    Keep the cooked ones warm in the oven while you finish the rest. Serve with the mango jam.