Chicken tandoor-style kebabs

Name: Chicken tandoor-style kebabs
Cook time: 25 min
Total time: 25 min
Yield: 4–6
Cuisine: Indian
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

Gluten-free

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.

nutrition per serving

Calories

21%

Fat

33%

Saturates

30%

Sugars

Protein

99%

Carbs

of an adult’s reference intake

Recipe From

Jamie Magazine

By Andy Harris

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.

Tags

Gluten-free Indian-style Mains Barbecue Meat Chicken Dinner Entertaining

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