Tandoori-style kebabs


This kebab recipe is quick and easy. Serve the kebabs in a toasted pitta bread pocket for a tasty meal. Alternatively try them on a bed of rice for a low potassium, low fat, protein rich meal which is also great for people who are on a fluid restriction.


  • 2 medium chicken breasts (about 260 g total)
  • Half a small pot (75 g) plain yoghurt
  • 1/2 large green pepper
  • 1 garlic clove, crushed
  • 1/2 medium onion
  • 2 teaspoons mango chutney
  • 2 teaspoons curry powder
  • 2 pitta bread, lightly toasted


You will need 4 metal kebab skewers.

Crush the garlic and add it to the yoghurt along with the curry powder and mango chutney; mix well.

Cut the chicken into large chunks, add to the marinade and mix well. Leave in the fridge to marinate for at least one hour. Meanwhile cut the onion and green pepper into large pieces.

Place alternate pieces of marinated chicken, pepper and onion on to each of the four skewers.

Preheat the grill to medium – high and grill the kebabs for five minutes turning frequently. Serve with the pitta breads.

Cooks' tip: use more all less curry powder depending upon how spicy you like your food.


Preparation time: 20 minutes, +1 hour minimum marinating time Cooking time 5 minutes



Suitable for:

YES CKD Non-dialysis
YES Dialysis
YES Diabetes

Nutritional Information:

high protein

low potassium

low phosphate

Source: Eating well with Kidney Failure

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