Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Halal Chicken Marinated Breast Cubes are boneless, skinless breast meat diced into even pieces and marinated in-house, ready for shish and tikka skewers. Certified Halal, they come in 1kg to 3kg packs across a choice of in-house marinades, ready to thread and grill.
What Cut Is In The Pack?
Every cube is cut from the breast, the pale, lean muscle on the bird, trimmed of bone and skin before dicing. The marinade is worked in-house onto the raw meat, so the cubes go straight from pack to skewer.
What Pack Sizes And Marinades Are Offered?
These cubes are sold in 1kg, 2kg and 3kg packs, for a quick midweek batch or to stock the freezer.
The in-house marinade comes in a choice of styles:
- Steak & Chop
- Peri-Peri
- Tandoori
- Tikka
- Steak Dry Rub
Is This The Same As Thigh Cubes?
No — this pack is breast, the pale, lean meat from the front of the bird, not the darker, richer meat from the leg. Thigh carries more fat and suits slow cooking, while these cubes are cut for quick, high-heat grilling.
How Should These Be Stored?
Keep the pack refrigerated and use within a couple of days of opening, or freeze it if you're not cooking it right away. Defrost fully in the fridge before cooking from raw.
Order the 1kg pack for a small household meal of skewers, the 2kg pack for a family barbecue, or the 3kg pack for a larger gathering or batch-cooking session.
Because the meat is already cut into cubes and marinated, there's no trimming or portioning to do before it goes on the skewer.
Keep the pack refrigerated until you're ready to cook, and use it promptly once opened since the meat is already marinated.
If you're not cooking it within a day or two, move the pack to the freezer and defrost it fully in the fridge before use.
These cubes are built for skewer cooking: chicken shish and chicken tikka are the direct match, whether finished on a barbecue, under a grill or in a tandoor-style oven.
The Tandoori and Tikka marinades also suit a tray of tikka masala or a wrap filling, while the Peri-Peri and Steak & Chop styles work well in a simple mixed grill.
Grilled Skewers: Thread the marinated cubes onto skewers with pepper and onion and grill over high heat until charred at the edges.
Tandoori Tray Bake: Tip the Tandoori-flavour cubes onto a hot tray and roast until coloured, finishing under the grill for char.
Pan-Seared Tikka: Sear the Tikka cubes in a hot pan in batches so they colour rather than steam, then rest briefly before serving.
How can I tell the cubes are cooked without cutting one open?
Look for an even, opaque colour all over with no pink or translucent patches, and check that the juices running from the meat are clear rather than pink.
What should the texture feel like when it's ready?
A cooked cube should feel firm and spring back slightly when pressed with tongs, rather than feeling soft or squashy in the middle.
What happens if I undercook the cubes?
Undercooked chicken stays pale pink at the centre and feels soft rather than springy, so return it to the heat for another minute or two if in doubt.
Does the marinade make it harder to judge doneness by colour?
The in-house marinade can darken the surface of the cubes, so rely on the clear-juices and firm-texture checks rather than surface colour alone.