Chicken Tandoori Skewers
- Prep: 10 Minutes + Marinating
- Cook: 25 Minutes
- Serves: 4
Calories | 372 |
---|---|
Carbs | 9.2 |
Fat | 12 |
Protein | 54 |
Free From |
|
Ingredients
- 850g chopped chicken (breast, thigh or leg meat)
-
MARINADE INGREDIENTS
- Juice of 1 lemon
- Celtic Sea or Himalayan Pink salt and freshly ground black pepper
- 2 tsp paprika
- ½ tin full fat coconut milk
- 1-inch piece fresh ginger, peeled
- 3-4 cloves garlic, crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric
- ¼ tsp pepper
- ¼ tsp ground cardamom
- 1/8 tsp ground cloves
- ¼-1 tsp chilli powder
-
TO ADD TO SKEWER
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 1 handful cherry tomatoes
- Fresh coriander (optional)
Method
- Place all the ingredients except the chicken in a bowl and mix well. We used our Nutribullet to blend.
- Place the chicken in the tandoori marinade and leave for 30 minutes (Note: 2-3 hours or overnight is better to allow the spices to infuse the meat.)
- After the chicken has been left to marinade, preheat the oven to 180°C/350°F/Gas mark 4.
- Thread the chicken onto skewers, alternating with slices of onion, pepper and tomato. Place in the oven
to cook for 25 minutes and serve topped with fresh coriander.
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