grilled tandoori chicken skewers
How to make grilled tandoori chicken skewers recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
175 g (6 oz) fat-free Greek yogurt, plus extra to serve
2 tablespoons tandoori paste
500 g (1 lb) skinless chicken breast fillets, cut into strips
2 teaspoons cumin seeds
1 small cucumber
½ red onion, cut in half and finely sliced
3 tablespoons fresh coriander leaves
2 lemons, cut into wedges
salt and pepper
mini naan breads, to serve (optional)
Method:
Mix together the yogurt and tandoori paste in a large bowl, add the chicken and toss until the chicken is well coated. Set aside to marinate for 10 minutes.
Heat a small nonstick frying pan over a medium heat, add the cumin seeds and dry-fry for 1–2 minutes, stirring frequently. Remove from the heat when the seeds become fragrant and begin to smoke.
Thread the chicken strips on to 8 small metal skewers and lay on a foil-lined baking sheet. Cook under a preheated hot grill for 8–10 minutes, turning once, until the chicken is cooked through.
Meanwhile, slice the cucumber into ribbons using a sharp vegetable peeler and arrange on 4 serving plates. Scatter the onion and coriander over the cucumber, sprinkle over the toasted cumin seeds and season lightly with salt and pepper. Place the chicken skewers and lemon wedges on top. Serve immediately with warm naan breads and extra yogurt.
For tandoori chicken & salad naans:
Stir together 1 teaspoon tandoori paste and 6 tablespoons fat-free natural yogurt in a bowl. Roughly slice 300 g (10 oz) ready-cooked chicken breast and mix with the tandoori yogurt. Cut ½ cucumber into ribbons, using a vegetable peeler, and finely slice ½ red onion.
Divide the chicken into 4 mini naan breads, then divide the cucumber, onion, ½ teaspoon cumin seeds and a few coriander leaves into the naans. Squeeze a little lemon juice over the salad and serve immediately. Total cooking time 10 minutes.
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