How to pack a picnic without bread 
7 tasty broccoli recipes 
6 brilliant recipes to get kids cooking! 
Egg recipes: master the basics 
How to make beetroot gravlax from scratch 
3 Minute Tomato Pasta Sauce 
Sicilian Prawn Linguine 
1 WEEK TO GO until Veg book is out! Cooking live from the from the book. Pre order Veg now! 
LIVE – Sunshine Pasta – VEG BOOK – Wooooo! 
Veg Stuffed Focaccia 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Chicken tandoor-style kebabs
Chicken tandoor-style kebabs
Serves 4–6
Cooks In25 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
Tap For Method
Ingredients
- 3cm piece of ginger
- 2 cloves of garlic
- 140 g natural yoghurt
- 2 tablespoons olive oil
- 60 ml tomato passata
- ½ tesapoon garam masala
- ½ teaspoon chilli powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 10-12 skinless, boneless free-range chicken thighs
Tap For Method
Jamie Magazine
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.
- Serve with roti and cucumber raita.
