Makes 2 large or 4 small skewers

INGREDIENTS

THE MARINADE

• 4 chicken thighs, large dice boneless, skin off
• 1 large tablespoon of tandoori paste
• 2 large tablespoons of natural yoghurt
• The juice of half a lemon

THE SKEWERS

• Skewers
• Cherry tomatoes, halved
• 1 brown onion, peeled and diced large
• Red, yellow and green capsicum, de-seeded, diced large
• Sunflower oil

TO SERVE

• Steamed basmati rice infused with panch phora spice mix (optional)
• Mint yoghurt
• Lemon wedges
• Iceberg lettuce

METHOD

Combine the tandoori paste, yoghurt and lemon juice together in a bowl to make the marinade. Mix it well and add the diced chicken thigh making sure it is completely coated. For best results, this can be done 24-hours in advance.

Once satisfactorily marinade, alternately thread your chicken, capsicum, onion and tomatoes onto the skewers.

Chop approximately half a cup of fresh mint and add to 1 cup of natural yoghurt as a side. Season with salt and pepper then set it aside in a small bowl.

Heat your hot plate to a medium heat. Drizzle the skewers with a little oil then place onto the BBQ. Take care to continually turn the skewers making sure they don’t stick and burn. Your aim is to cook the meat though and create a nice char-grill on the chicken. This may take 10–15 minutes, depending on the size of your chicken pieces

Serve them over steamed basmati rice with crisp iceberg lettuce, mint yoghurt and lemon wedges

Mark says – “Marinade your chicken in a zip lock bag to save space in your fridge and ensure the chicken is coated completely.”

This recipe originally appeared in Australian Caravan+RV magazine.For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop

Category: Cooking
Written: Mon 01 Feb 2016
Printed: February, 2016
Published By: