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Chicken tandoor-style kebabs
Gluten-free
gf
Chicken tandoor-style kebabs
Gluten-free
gf
Serves
4–6
Cooks In
25 minutes plus marinating
Difficulty
Not too tricky
Jamie Magazine
Chicken
Indian
Mains
Quick fixes
BBQ food
Nutrition per serving
Calories
426
21%
Fat
23.4g
33%
Saturates
5.9g
30%
Sugars
3.2g
4%
Protein
49.4g
99%
Carbs
4.4g
2%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
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
Recipe From
Jamie Magazine
By Andy Harris
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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.
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