Tandoori chicken skewers
SERVES 4-6 PREP AND COOK TIME 25 MINUTES (+ MARINATING TIME)
½ cup (135g) tandoori paste 1½ cups (420g) natural yoghurt 1.5kg chicken thigh fillets, cut into 3cm pieces 1 tablespoon extra virgin olive oil roti or wraps cooking spray ½ (85g) red onion, chopped very finely 1 bunch coriander leaves, chopped, plus extra, to serve 1 teaspoon ground cumin ½ teaspoon salt juice of 1 lemon lemon wedges, to serve
1 Combine the tandoori paste, ½ cup of yoghurt and chicken. Thread the chicken onto skewers. Refrigerate for several hours or overnight. 2 Brush a char-grill with the oil. Place the skewers onto grill. Cook for 3-4 minutes on each side until the chicken is browned and cooked through. 3 Spray roti with oil and grill for 20 seconds on each side or until puffed up. 4 Combine the remaining yoghurt, onion, coriander, cumin, salt and lemon juice in a small bowl. Serve the skewers with the yoghurt sauce, lemon wedges, extra coriander leaves and roti.
Not suitable to freeze or microwave.