Search

Tandoori chicken kebabs recipe

by Jane Curran on Thursday, 2 July 2009

Try this spiced chicken recipe on your barbecue

  • Rating
    17 ratings
    Rate this recipe
  • Serves 4

  • Prep time 5 mins

    plus marinating
  • Cooking time 20 mins

  • Total time 25 mins

    plus marinating
  • Calories 223 per serving

Ingredients

  • 2tbsp tandoori curry paste (we used Patak’s)
  • 200ml (7fl oz) 0% Greek or low-fat natural yogurt
  • 8 free-range, boneless, skinless chicken thighs, each one cut into 3 pieces
You will need:
  • 4 metal skewers

Preparation

  1. Combine the tandoori paste and the yogurt in a non-metallic bowl and coat the chicken pieces well. Marinate for at least an hour, or up to overnight.

  2. When ready to cook, spear 6 pieces of chicken on to each skewer. Shake off any excess marinade. Cook on the hottest part of the barbecue for 15 to 20 minutes, turning once until the outside is blackened slightly and the chicken is piping hot all the way through. You can heat up the leftover marinade to boiling point and use as a sauce.