Recipe
Makes 2 large or 4 small skewers
Ingredients
THE MARINADE
- 4 chicken thighs, large dice boneless, skin off
- 1 large tablespoon of tandoori paste
- 2 large tablespoons of natural yoghurt
- The juice of half a lemon
THE SKEWERS
- Skewers
- Cherry tomatoes, halved
- 1 brown onion, peeled and diced large
- Red, yellow and green capsicum, de-seeded, diced large
- Sunflower oil
TO SERVE
- Steamed basmati rice infused with panch phora spice mix (optional)
- Mint yoghurt
- Lemon wedges
- Iceberg lettuce
Method
Combine the tandoori paste, yoghurt and lemon juice together in a bowl to make the marinade. Mix it well and add the diced chicken thigh making sure it is completely coated. For best results, this can be done 24-hours in advance.
Once satisfactorily marinade, alternately thread your chicken, capsicum, onion and tomatoes onto the skewers.
Chop approximately half a cup of fresh mint and add to 1 cup of natural yoghurt as a side. Season with salt and pepper then set it aside in a small bowl.
Heat your hot plate to a medium heat. Drizzle the skewers with a little oil then place onto the BBQ. Take care to continually turn the skewers making sure they don’t stick and burn. Your aim is to cook the meat though and create a nice char-grill on the chicken. This may take 10–15 minutes, depending on the size of your chicken pieces
Serve them over steamed basmati rice with crisp iceberg lettuce, mint yoghurt and lemon wedges
Mark says – “Marinade your chicken in a zip lock bag to save space in your fridge and ensure the chicken is coated completely.”
This recipe originally appeared in Australian Caravan+RV magazine.For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
