The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Chilli Chicken Skewers with Cajun Wedges & Slaw
A classic combo: chicken, fries and slaw. In our version, you'll marinate tender free-range British chicken breast in a creamy yoghurt dressing, infused with warm chilli paste, tangy lime zest and fragrant mustard. Roast on skewers, then serve with a vibrant cabbage slaw and Cajun sweet potato wedges.
High protein
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 1 handful of fresh coriander
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 unwaxed lime
- 1 carrot
- 4 skewers
- 600g diced British Free Range chicken breast
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 75g seasonal tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 80g greek style yoghurt (Milk)
- 2 sweet potato
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 red cabbage
Nutritional Information
Calories: 447
Protein: 43g
Carbs: 51g
Fat: 9.3g
Free-range Chilli Chicken Skewers with Cajun Wedges & Slaw
A classic combo: chicken, fries and slaw. In our version, you'll marinate tender free-range British chicken breast in a creamy yoghurt dressing, infused with warm chilli paste, tangy lime zest and fragrant mustard. Roast on skewers, then serve with a vibrant cabbage slaw and Cajun sweet potato wedges.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a small bowl, a peeler, a grater & a sieve
Make the wedges
- Soak the skewers in cold water. Cut the sweet potatoes into wedges (peel optional)
- Place onto a lined baking tray, drizzle with 1/2 tbsp oil, then season with half the Cajun spice and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Make the yoghurt dressing
- Zest and halve the lime
- In the large bowl, combine the yoghurt, mustard, lime zest, chilli paste and the remaining Cajun spice mix. Season with salt and pepper
- Add half the yoghurt dressing to the small bowl. Stir through 1/2 tbsp water, then set aside
Sizzle time
- Add the chicken to the large bowl and stir to coat. Evenly thread the coated chicken onto the skewers
- Transfer the skewers to the other baking tray and roast for 15 mins, until cooked through
Make the slaw
- Thoroughly wash the large bowl. Drain the sweetcorn. Coarsely grate the carrot (peel optional). Trim and thinly slice the cabbage. Halve the tomatoes. Finely chop the coriander
- Transfer the prepped veg to the large bowl, along with the juice from the lime. Season with salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken skewers between plates, with the sweet potato wedges and slaw alongside. Drizzle over the reserved yoghurt dressing
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.