Tandoori Chicken Kebabs



500ml (16fl oz) plain low-fat yoggart
30g (1oz) chopped fresh coriander
60ml (2fl oz) fresh lemon juice
2 tbsp peeled and grated fresh ginger
2 large cloves garlic, chopped
4 tsp paprika
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
900g (2lb) boneless, skinless chicken breasts, cut into 25mm (1in) cubes
4 medium-sized red peppers, cut into 25mm (1in) pieces
16 bamboo skewers, soaked in water for 30 minutes


1. Puree the first 10 ingredients in a blender or food processor.  Pour 125ml (4fl oz) of the mixture into a small bowl, cover and chill.  Pour the remaining mixture into a large bowl, add the chicken and toss to coat.  Cover and chill for at least 1 hour or up to 24 hours.
2. Preheat a grill to medium-high.  Make sure the grill grate is clean and lightly oiled to prevent sticking.
3. Thread the red peppers and chicken on skewers.  Grill the kebabs until the chicken is cooked through, about 7 minutes per side.  Serve with the reserved yogurt mixture for dipping.

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