Tan­doori chicken ke­babs

MAKES 14-16 KE­BABS Prepa­ra­tion 15 min Cook­ing 10-15 min

YOU Best Recipes: Braai - - Contents -

4 chicken breast fil­lets salt

MARI­NADE

125 ml (½ c) plain yo­ghurt

30 ml (2 T) ground tan­doori spice

mix or tan­doori spice paste

30 ml (2 T) chopped fresh co­rian­der TO SERVE

ro­tis

1 Cut the chicken into 2 cm strips and trans­fer to a non-metal bowl. Sea­son with salt.

2 Mari­nade Com­bine the in­gre­di­ents and pour over the chicken. Mix well to coat.

3 Thread the chicken onto the skew­ers and braai in a fold­ing grid over mod­er­ate coals for about 10-15 min­utes or un­til done.

4 To serve Serve the ke­babs with ro­tis. RESHIKA SINGH, KWADUKUZA, KWAZULUNA­TAL

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