Name: Chicken Tikka Kebabs
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 450g (1lb) skinless chicken breast fillets; 10ml (2 tsp) ground coriander; 10ml (2 tsp) ground cumin; 1/2 small onion, peeled and roughly chopped; 1 clove garlic, peeled; 2.5cm (1 inch) piece fresh root ginger, peeled and roughly chopped; 30ml (2 tbsp) lemon juice; 10ml (2 tsp) paprika; 2.5ml (1/2 tsp) chilli powder, optional; 5ml (1 tsp) salt; few sprigs fresh coriander; 45ml (3 tbsp) natural yogurt

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Chicken Tikka Kebabs

Serves: 4

Category: Chicken

Course: Main

Machine: Mixer

Total time (min.): 25 plus marinating

Serve with rice and salad.

Ingredients

450g (1lb) skinless chicken breast fillets
10ml (2 tsp) ground coriander
10ml (2 tsp) ground cumin
½ small onion, peeled and roughly chopped
1 clove garlic, peeled
2.5cm (1 inch) piece fresh root ginger, peeled and roughly chopped
30ml (2 tbsp) lemon juice
10ml (2 tsp) paprika
2.5ml (½ tsp) chilli powder, optional
5ml (1 tsp) salt
few sprigs fresh coriander
45ml (3 tbsp) natural yogurt

Tools

Kenwood Kitchen Machine
Multi-Mill

Method

Cut the chicken into 2.5cm (1 inch) cubes and place in a shallow dish.
Place the ground coriander, cumin, onion, garlic, ginger, lemon juice, paprika, chilli powder, salt and fresh coriander in the Multi-Mill. Blend together until smooth.
Add to the chicken with the yogurt and stir well to make sure the chicken is well coated in the marinade. Cover and refrigerate for 1-2 hours, or overnight, if time allows.
Thread the chicken on to either 4 wooden or metal skewers. If using wooden skewers soak in water first to prevent them burning.
Place under a preheated hot grill and cook for 8-10 minutes, or until the juices run clear, turning occasionally. Serve with a mixed leaf salad and rice, if wished.