Recipe

Dinner

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Boneless Skinless Chicken Breast Fillets
Lemons
, juiced
Tandori Paste
Regular Yogurt
Garlic Cloves
, crushed
Onions
, cut into wedges and separated into layers
Fresh Cilantro
Fresh Cilantro
, to garnish
Salt & Black Pepper

Tandori Chicken Kebabs

Serve with pilau rice and naan bread
Total time: 30 min
Servings: 4
  • 4 Boneless Skinless Chicken Breast Fillets
  • 1/2 Lemons, juiced
  • 3 tbsp. Tandori Paste
  • 3 tbsp. Regular Yogurt
  • 1 Garlic Cloves, crushed
  • 1 tbsp. Onions, cut into wedges and separated into layers
  • 2 tbsp. Fresh Cilantro
  • 1 tsp. Fresh Cilantro, to garnish
  • 1/8 tsp. Salt & Black Pepper
  • Chop the chicken breasts into 3.5cm/1in cubes, place in a bowl and add the lemon juice, tandori paste, yogurt, garlic, coriander and seasoning. Mix well. Cover and set aside for 15 minutes.
  • Preheat the grill (broiler). Thread alternate pieces of chicken and onion on to four skewers (pre-soaked in water if wooden).
  • Brush the onion with a little oil, lay the kebabs on a grill (broiling) rack and cook under a high heat for 10-12 minutes, turning once. Garnish the kebabs with fresh coriander and serve at once with pilau rice and naan bread.