JAMIE’S GNARLY CHICKEN TIKKA KEBABS
“My super-tasty tikka kebabs are all about pure enjoyment, with the added bonus that they’re healthier, too. Teamed with my genius cheat’s naan, made with just flour, yoghurt and water, plus a crunchy salad, you’re going to love every mouthful!” SERVES 4
◆ 2 tbsp tikka curry paste
◆ 300g natural yoghurt
◆ 2 cloves garlic
◆ 2 lemons
◆ 2 x 150g free-range chicken breasts
◆ 3 mixed coloured capsicums
◆ 2 red onions
◆ 300g wholemeal self-raising flour
1 Place tikka paste and 75g yoghurt in a bowl. Peel and finely grate in garlic, along with zest of 1 lemon. Halve. Squeeze in a little juice. Mix well. Season with sea salt and black pepper.
2 Chop chicken into 3cm chunks. Add to bowl. Toss to coat, then cover and place in fridge to marinate 10 mins or more.
3 Deseed and chop capsicums into large chunks. Peel and slice red onions into wedges. Chop remaining lemon into wedges.
4 Mix flour in bowl with pinch of salt, 100g yoghurt and 50ml cold water until you have a dough. Knead 2 to 3 mins, or until smooth. Halve, then roll out into 2 rough circles, about 25cm in diameter.
5 Preheat grill to high. Thread chicken, onions, capsicums and lemon wedges onto skewers, leaving a gap between each piece. Grill 8 to 10 mins, or until gnarly and cooked through, turning regularly and basting with the excess marinade.
6 Place a large non-stick frying pan on medium heat. Once hot, cook each naan 2 mins each side, or until puffed up and crisp.
7 Push the meat and veg off skewers, squeeze over charred lemon wedges, tear naan breads in half and serve with remaining yoghurt for dolloping over. Serve with onion pickle (see tip) and a fresh mixed salad.