Tandoori Chicken Kebabs Recipe
Ingredients
| 4 boneless, skinless chicken breasts (about 130 g / 3 1/2 oz each) | ||
| 15 ml / 1 tbsp lemon juice | ||
| 45 ml / 3 tbsp tandoori paste | ||
| 45 ml / 3 tbsp low fat natural yogurt | ||
| Garlic | 1 Clove (5gm), crushed | |
| Coriander | 30 Milliliter, chopped | |
| 1 small onion, cut into wedges and separated into layers | ||
| Oil | 10 Milliliter (For brushing) | |
| Black pepper salt | 1 To taste | |
| Fresh coriander sprigs, to garnish | ||
| Pilau rice and naan bread, to serve | ||
Directions
1. Chop the chicken breasts into 2.5 cm / 1 in cubes, put in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, coriander and seasoning. Cover and leave to marinate in the fridge for 2-3 hours.
2. Preheat the grill to high. Thread alternate pieces of chicken and onion on to four skewers.
3. Brush the onions with a little oil, lay the skewers on a grill rack and cook for 10-12 minutes, turning once.
4. Garnish the kebabs with coriander and serve at once with pilau rice and naan bread.
2. Preheat the grill to high. Thread alternate pieces of chicken and onion on to four skewers.
3. Brush the onions with a little oil, lay the skewers on a grill rack and cook for 10-12 minutes, turning once.
4. Garnish the kebabs with coriander and serve at once with pilau rice and naan bread.
Chef
