Tandoori Chicken Skewers
These are amazing on a BBQ but work equally as well in a hot oven, check out our tandoori paste for this recipe
15 - 20
minutes
25 - 35
minutes
2
servingsIngredients
- 100 ml of Yogurt
- 1 Lemons (Juiced)
- 1 Handful of Coriander (Roughly chopped)
- 5 Chicken Thighs (Skin and Bone removed)
- 3 tbsp of Tandoori Paste (Recipe on cranble.com)
- 1 glug of Olive Oil (For cooking)
- 1 Red Onion (Finely sliced)
- 1 Cucumber (Peeled and de-seeded and sliced)
- 10 Cherry Tomatoes (Washed and cut in half)
- 1 Handful of Baby Spinach (Washed and dried)
Method
- Chop Your chicken thighs into chunky pieces and drop into your tandoori marinade, pop in the fridge and leave for a minimum of 1 hour, over night is better
- Get your BBQ up to grilling temperature/your oven to 220C and Remove your marinated chicken from the fridge and thread onto wooden skewers and cook on your BBQ or in the oven for 15 minutes until cooked through
- Combine all your salad ingredients in a bowl and mix your lemon juice with the yogurt, serve on a wooden board with some grilled flat breads
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