Thursday, August 29, 2013

Recipe : Tandoori Chicken Kababs


4 boneless skinless chicken breasts
1 tablespoon lemon juice
3 tablespoons tandoori paste
3 tablespoons low-fat plain yogurt
1 garlic clove, crushed
2 tablespoons fresh coriander
1 small onion, cut into wedges, separated into layers
1 teaspoon olive oil, for brushing
black pepper, to taste


Chop the chicken into 1 inch cubes, place in bowl.
Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
Cover and marinate in the fridge for 2-3 hours.
Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
Serve straight off the grill over rice.

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