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Chicken Tandoori Skewers

  • Prep: 10 Minutes + Marinating
  • Cook: 25 Minutes
  • Serves: 4
Nutrition
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

  1. Place all the ingredients except the chicken in a bowl and mix well. We used our Nutribullet to blend.
  2. 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.)
  3. After the chicken has been left to marinade, preheat the oven to 180°C/350°F/Gas mark 4.
  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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