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Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
Peel and finely grate the ginger, peel and finely chop the garlic, then place in a large bowl with the yoghurt, oil, passata and spices. Stir well.
Cut the chicken into 2cm cubes, coat well in the marinade, then season with sea salt and black pepper.
Cover with clingfilm and refrigerate for 2 to 3 hours.
Thread the chicken onto 12 skewers, then barbecue or grill for 15 minutes, or until golden and evenly cooked, turning occasionally.