4 Skinless Chicken Breast Fillets 4 Skinless Chicken Breast Fillets
1 Tbsp Lemon Juice 1 Tbsp Lemon Juice
3 Tbsp Tandoori Paste 45ml Tandoori Paste
3 Tbsp Natural Yogurt 45ml Plain Yogurt
1Clove Garlic Crushed 1Clove Garlic Crushed
2 Tbsp Chopped Fresh Coriander 30ml Chopped Fresh Cilantro
1 Small Onion cut into wedges 1 Small Onion cut into wedges
Salt & Black Pepper Salt & Black Pepper
A little Oil for brushing A little oil for brushing
Fresh Coriander Sprigs to garnish Fresh Cilantro Sprigs to Garnish
Preparation: 18 Minutes Cooking: 10-12 Minutes
- Chop the chicken breasts into 2.5cm/1in cubes, place in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, coriander/cilantro and seasoning. Mix well and cover set aside for 15 minutes.
- Preheat the grill (broiler). Thread alternate pieces of chicken and onion on to four skewers.
- 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/cilantro and serve at once.
These kebabs are best served with pilau rice and paratha bread.
Cook’s Tip: You can make your own Tandoori Paste but shop bought Paste is just a good if this is your first time at making this dish.
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