Jamie Magazine
By Andy Harris
25 mins plus marinating
Not Too Tricky
serves 4–6
About the recipe
These Indian-inspired chicken kebabs are a must-have at any alfresco get-together.
Recipe From
Ingredients
3cm piece of ginger
2 cloves of garlic
140g natural yoghurt
2 tablespoons olive oil
60ml tomato passata
½ teaspoon garam masala
½ teaspoon chilli powder
½ teaspoon smoked paprika
½ teaspoon turmeric
10-12 skinless, boneless free-range chicken thighs
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.
- Serve with roti and cucumber raita.
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