- 2 cloves of garlic
- 3cm piece of fresh ginger
- 140g natural yoghurt
- 60ml passata
- olive oil
- 1 teaspoon garam masala
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon ground turmeric
- 4 free-range skinless chicken breasts
- sea salt
- freshly ground black pepper
- 1 large red pepper
- Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- On a chopping board, peel the garlic and ginger, then grate on the fine side of a box grater and place into a large mixing bowl.
- Add the yoghurt, passata, 1 tablespoon olive oil and spices and mix well.
- Slice the chicken into small bite-sized chunks and add to the bowl.
- Wash your hands, the board and the knife, then stir well and season with a tiny pinch of salt.
- Cover the bowl with clingfilm and place in the fridge to marinate for around 2 hours. Meanwhile…
- Halve the pepper, scrape out the seeds and white pith with a teaspoon, then roughly chop into chunks – you want them to be about the same size as the chicken.
- Remove the skewers from the tray, discard the water and wipe the tray dry.
- Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly.
- Place each one onto the tray and drizzle with a little olive oil.
- Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
- Place the skewers onto the griddle pan and cook for 10 to 15 minutes or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to do this in batches.
- Once cooked, transfer the kebabs to a serving platter and serve with a fresh zingy salad and some rice or flatbreads.
Policy generated by WPLegalPages.