Tandoori Chicken Kebabs2017-08-31
- Servings : 6
- Prep Time : 3:00 h
- Cook Time : 15m
- Ready In : 3:15 h
- 3cm piece of ginger, grated
- 2 cloves of garlic, finely chopped
- 140g plain yoghurt
- 2 tbsps olive oil
- 2 tbsps tomato paste
- 1⁄2 tsp garam masala
- 1⁄2 tsp chilli powder
- 1⁄2 tsp paprika
- 1⁄2 tsp turmeric
- 10 chicken breasts, cubed
- For the raita:
- 250g plain yoghurt
- 2 garlic cloves, finely chopped
- 1 cucumber, grated
- handful fresh mint leaves, finely chopped
Place in a large bowl the ginger, garlic, yoghurt, oil, tomato paste and spices. Stir well.
Cut the chicken into 2cm cubes, coat well in the marinade, then season with sea salt and black pepper. Cover and refrigerate for 2 to 3 hours.
To make the raita combine yoghurt, garlic, cucumber, mint and salt and pepper in a bowl. Cover and refrigerate.
Thread the chicken onto skewers, then braai or grill for 15 minutes, or until golden and evenly cooked, turning occasionally. Serve cucumber raita.