Tandoori Chicken Skewers

Tandoori Chicken Skewers

  • Fillet
  • Serves 6 - 9 people
  • Under 45mins
  • Medium
Tandoori chicken is a dish made from chicken marinated in yogurt and spices and traditionally roasted in a tandoor, (a cylindrical clay oven). Cooking this dish on the BBQ infuses the chicken with a traditional smoky flavour but you can cook it under the grill indoors for a rather delicious alternative. The great thing about this meal is it can all be made ahead of time. We also like to make a few extra as these are totally delicious served cold for lunch the following day.

Ingredients

For the Chicken Marinade

  •  3 heaped tablespoons of Greek yogurt
  • 2-3 heaped tablespoons of Tandoori Spice mix
  • 1/2 lemon, juiced
  • Large thumb size piece of fresh ginger, grated
  • 4 garlic cloves, crushed

Mix the above ingredients together

Slice each breast into three long thin strips, then place the chicken in the marinade and coat each piece well. Cover with a lid and pop in the fridge for an hour minimum, but overnight would be best.

Chopped Salad (prep time 7 mins)

  • 1/2  cucumber
  • 200g cherry tomatoes
  • 1 red onion
  • 1 teaspoon dried mint
  • 1 lemon, juiced
  • 1 tablespoons olive oil
  • Pinch of salt and pepper

Quick Raita (prep time 5 mins)

  • 500g Greek yogurt
  • 20g mint
  • 30g coriander
  • 1/2 cucumber

Method

The chicken

  1. Once marinated, thread each piece of chicken onto a skewer.  BBQ for around 6 minutes each side so around twelve minutes total, but make sure to turn them often. If you’re popping under a medium high grill they may not colour the same but again turn frequently.

Quick Raita

  1. Pour the yogurt into a food processor with the mint, coriander and pinch of salt. Blitz until smooth.
  2. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice the cucumber and mix into the yogurt just before serving.

Salad

  1. Chop the cucumber, red onion and cherry tomatoes into very small chunks and sprinkle with the mint.
  2. In a separate bowl mix the lemon juice and olive oil. Pour over the chopped salad just before serving. Season with a pinch of salt and black pepper.

Recipe courtesy of @Stephs_food_diary