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So potent

What powerful little packets. I can’t believe the taste it’s fabulous. I add to all sorts for a little spice hit. Great for breakfast with yogurt, Lunch in salad dressing or soup and lovely in coconut milk or in my hot chocolate...

Potent suppliment

Amazing taste and essence from such a small packet. Really feel the taste and enjoying the benefits ... Polly

Cumin dry extract

I’ve not tried this before and have only been taking it a few days but I’m pleased to say it seems to be working so far

ginger zing

I've been using ginger dry extract for many months now and am feeling zingy. I take it in a glass of luke warm water first thing and it wakes up my digestive system. I buy the daily balance stickpacks as they're so convenient. The tin box they come in is very useful for storing my bamboo toothpicks! All good. Totally recommend.

Handy little sachets

These sachets are great as they provide you with the right quantity for your daily dose. No measuring out & spilling!

February 08, 2019

Are you craving a healthy, filling but simple recipe after a busy day at work? Why not try these turmeric chicken kebabs. The warm, earthy, slightly bitter flavour of the turmeric with notes of ginger and mustard will have you coming back for more!

PREP TIME: 15 mins, plus 30mins chilling 
COOK TIME: 10-15 mins
YIELD: Serves 4

Ingredients

Kebabs:

  • 4 small or 3 large chicken breasts, cut into 1 inch chunks
  • 1 red and 1 yellow bell pepper, chopped into pieces
  • 130g yogurt (Greek, dairy-free or goat's yoghurt all work well)
  • Juice of a lemon
  • 2 cloves garlic, minced
  • ½ tsp PureXtracts Turmeric Dry Extract
  • 2 tbsp chicken seasoning
  • ¼ cup olive oil
  • 1 tsp black pepper
  • ½ tsp salt
  • Large handful coriander

Yoghurt Dressing

  • 130g yoghurt
  • Small bunch of chopped mint
  • 1 tbsp olive oil
  • Salt and pepper to taste

 

Method

  1. Mix all ingredients apart from the chicken and peppers in a bowl.
  2. Toss in diced chicken and leave in the fridge to marinade for 30mins.
  3. Meanwhile, mix together all the ingredients for the yoghurt dressing in a small bowl.
  4. Thread chicken and bell pepper pieces onto soaked wooden skewers.
  5. Heat a slug of olive oil in a large griddle plan over a high heat.
  6. Cook the chicken skewers in the pan, turning occasionally to cook on all sides.
  7. Transfer the skewers to a plate, toss over the chopped coriander and serve with steamed rice and the yoghurt dressing.

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