Chicken Kebab
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 9 boneless skinless chicken thighs (approx. 100g each)
- • 200 ml fat free natural yoghurt
- • 1 tbsp garam masala (or curry powder)
- • 1 tsp garlic powder
- • 1 tsp paprika
- • 1 tsp ground cumin
- • 1 pinch cinnamon
- • 1 tsp salt
- • 1 lemon, (juice only)
- • 1 onion or potato (left whole)
Preparation Steps
Mix all the ingredients, except the chicken and onion/potato in a large bowl.
Add the chicken and mix well, ensuring it is all coated well
Cover with cling film and refrigerate for 2 hours
Cut the end off the potato or peeled onion insert 3 skewers
Remove the top shelf from the oven. Preheat the oven to 160ºC
Thread each marinated chicken thigh on to the skewers, pressing each one down firmly
Stand the assembled skewer upright on a baking tray and cook for 1.5 hours, check regularly after 1 hour. The chicken should be cooked through, with charred edges, and no pink remaining in the centre.
Remove from the oven and allow to rest for a few minutes, then slice and serve