Tandoori-Style Chicken Kebabs
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 600 grams chicken thigh fillets
- • 250 grams fat free Greek yoghurt
- • 4 tbsp tandoori curry powder
- • 1 clove garlic (finely grated)
- • 1 tbsp fresh ginger (finely grated)
- • 1/2 lemon (juice of)
- • 1 tsp dark soy sauce
- • 1/2 tsp salt
- • 1-2 drops red food colouring (optional)
Preparation Steps
Place all of the ingredients, except the chicken into a bowl and mix.
Dice the chicken thighs into large chunks, ensuring that any visible fat or skin have been removed. Place into the yoghurt marinade, cover and chill in the fridge for 2-4 hours.
Remove from the fridge. Place the chicken onto skewers (metal or bamboo, just remember to soak bamboo skewers in water to prevent them from burning). Place onto a hot barbecue for around 30-35 minutes until the chicken has cooked through.If you prefer to cook these in the oven, skewer the meat as above, and place into an oven preheated to 180ºC for 35-40 minutes until cooked through.
Once cooked, serve with your choice of accompaniment!