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Judge Casey chicken kebabs with a greek yoghurt and mayonnaise dip


For 500gm chicken thigh cubed.

15 gm peeled weight finely grated ginger,

2 - 3 cloves crushed garlic

one level teaspoon turmeric

one tablespoon of vegetable oil/ rapeseed oil/ sunflower oil.


1) Coat the cubed chicken thigh with the ginger, garlic and turmeric.

2) Skewer with chunks of red and yellow peppers.

3) Cook to an internal temperature of 65 degrees C.

4) Brush with Judge Caseys Feisty Habanero Ketchup mixed with 1 teaspoon of maple syrup. 5) Finish the cooking process until it reaches the full internal cook temperature of 75 degrees C.

Serve with a salad and a refreshing yogurt and mayonnaise dip using the Judge Casey’s Curry Twist Ketchup. Simply mix equal parts of mayonnaise and greek yogurt together. Then gradually add the Curry Twist Ketchup to your liking with a little salt.


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