Wednesday, 23 May 2012
Chicken Tandoori Kebabs
home made pesto I had made a few days ago, so decided to have that mixed through with cold cooked pasta as a side dish. A nice big bowl of salad, some tzatziki I made using this Nigal Slater recipe and some warm pitta breads = perfect dinner on a hot day!
4 chicken breasts, cut into chunks
4 tablespoons natural yogurt
1 tablespoon tandoori spice mix
1 red pepper deseeded & cut into large chunks
1 yellow pepper deseeded & cut into large chunks
1 onion cut into wedges
Mix the tandoori spices with the yogurt, and marinade the chicken in the mixture for at least 2 hours (overnight if possible). Once it is nicely marnited, thread onto skewers with pepper/onion. Grill or BBQ until the chicken is cooked through.