Tandoori chicken kebabs
Welcome to one of this month’s healthy family recipes.
Please share your own ideas and healthy family recipes in the Healthy Family Recipes section of Candis Chat
Preparation time: 25 minutes
Marinating time: 3 hours or overnight
Cooking time: 8-10 minutes
1 medium white onion, finely chopped
2-3 garlic cloves, finely chopped
2.5cm/1inch piece root ginger, peeled, grated
1 fresh red chilli, deseeded, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika
Half teaspoon turmeric
200g/7oz natural yogurt
Juice half a lemon
Salt and ground black pepper
4 chicken breasts, each about 150g/5oz
4 small red onions, cut into wedges
Small bunch coriander
1. Put the chopped onion and garlic into a glass or china bowl, add the ginger and chilli, then the dried spices, yogurt and lemon. Add salt and pepper and mix together. Stir in the cubed chicken and chill in the fridge for 3 hours or overnight if preferred.
2. When ready to serve thread the chicken on to metal skewers or soaked wooden skewers with the onion wedges.
3. Put on to a lightly oiled grill rack, drizzle with a little extra oil and cook under a preheated grill for 8-10 minutes, or on a barbecue, turning once until the onions are browned and the chicken is cooked through. Arrange on serving plates with lime wedges and sprigs of fresh coriander. Serve with a tomato, red onion and coriander salad and warmed na’an breads.
For more information visit the British Onions website at www.britishonions.co.uk