Tandoori Chicken Kebabs Recipe

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serves:

4

Total Time:

00:25
plus marinating

Prep:

00:05
plus marinating

Cooking:

00:20

Nutrition per portion

RDA
Calories 223 kCal 11%
Fat 6g 9%
  -  Saturates 1g 5%

Ingredients

  • 2tbsp tandoori curry paste (we used Patak‚Äôs)
  • 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

Method

  • 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.

  • 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.

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