Chicken Tiki Kebabs

Chicken Tiki Kebabs

It's that time of year again when for that occasional moment it seems to be the hottest day since records began, and perfect for some alfresco dining. But, this is England and the rain is always a factor so portable food is a must!!

These chicken kebabs on a bed of wild rocket topped with celeriac remoulade, pineapple and chilli salsa on a flatbread are both delicious and portable. I've got you sorted!

Prep Time: 45mins to 1hour, preferably prep everything the night before but it's not necessary.
Serves: 2
Cook Time: 40mins |
Heat level: Mild
Skill level:
2-3 – The methods are simple, but there are 4 separate recipes to bring together here.




1: Clean and pat dry your chicken with some kitchen roll and place in a bowl along with the spice mix, coriander and yoghurt, mix well, cover with clingfilm and set aside in the fridge for to marinate for as long as possible.

Now prep your Celeriac remoulade and pineapple salsa.

Celeriac remoulade
Place celeriac in a bowl and cover with approximately 100ml cold water, add the lemon juice and agitate well to prevent browning.

3: Mix all of the dressing ingredients together in a bowl, and season with salt and pepper to taste.

4: Drain and place the celeriac in the dressing, mix and set aside to soften up for 30 minutes before serving.

Pineapple Salsa

5: In a bowl or serving dish mix all the ingredients together and set aside in the fridge.

400g cubed chicken breast
11⁄2 tbsp tikka spice mix
2 tbsp natural or Greek yoghurt
A handful of fresh chopped coriander, save half for the salsa.
1 tsp Nigella seeds

(You will also need a pack of wild rocket and flatbreads, wooden or metal skewers for presentation).

Celeriac Remoulade Ingredients:

650g celeriac, peeled and cut into thin matchsticks. I recommend a food processor for ease
100ml cold water
1 lemon, juice only

Dressing Ingredients:
6 tbsp light mayonnaise
1⁄2 tbsp whole grain mustard
1⁄2 tbsp Dijon mustard
1⁄2 lemon, juice only
Pinch of sugar

Salt and freshly ground black pepper

Pineapple Salsa

Pineapple and chilli salsa Ingredients:

1 Sweet Pineapple, skinned, chopped and diced
1⁄2 of the Chopped Coriander
1 tbsp mild crispy chilli oil
1 tsp sesame oil
1 tsp mirin
1 tsp ponzu

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David Scotland

Ever since I was a child I have felt at home in the kitchen it has been an important part of my life and is an important part of Caribbean family life's. For generations and for people from all corners of the world it is a source of socialising and bonding with family and friends, It is never just about great flavour and food though but also great memories, music, friendship, love, laughter and culture... it all gets cooked up.

You don't need to be the best cook in the world to feel good in the kitchen. I've created and used recipes and ingredients that are accessible enough you can re-create them at home with minimal fuss and maximum flavour whilst creating your own memories as you do.

David Scotland