Tandoori Chicken Kebabs
Lightly spiced yet full of flavour, these tandoori-style chicken kebabs are a great barbecue treat.
- 2 cloves Garlic peeled and crushed
- 3 cm Root Ginger peeled and grated
- 75 g Plain Natural Yoghurt
- 1 tbsp Vegetable Oil
- 1 tbsp Tomato Purée
- ½ tsp Garam Masala
- ½ tsp Mild Curry Powder
- ½ tsp Paprika
- ½ tsp Turmeric
- 300 g Chicken Breast cut into 2cm cubes
- 100 g Button Mushrooms
Marinate the Chicken
Mix together all of the marinade ingredients, except the chicken, in a large bowl or zip-lock bag. Make sure they're well combined before adding in the chicken and agitating until the meat is well coated. Put into the fridge and allow the flavours to develop for a couple of hours.
About 15 minutes before cooking remove the marinated chicken from the fridge. Discard the marinade and thread the chunks of meat onto either metal or bamboo skewers* and then pop back, along with some button mushrooms to add a bit of texture. Return to the fridge until needed for cooking.
These can be cooked either under the grill or over a barbecue. Either way they'll need around 10-15 minutes to cook through. Turn them regularly to ensure they cook evenly and don't burn too much.
When cooked served with a green salad, some flat breads and sunshine.
* - If you're using bamboo skewers make sure that they've been soaked in water for an hour beforehand to reduce the risk of them catching fire on the barbecue.
This nutritional information includes all of the marinade ingredients, many of which will be disposed of before cooking. As a result the cooked kebabs will likely have lower values across the board.