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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is great for BBQ season, no sauce makes it very low - add your own for extra flavour. Ingredients:
2 tablespoons natural unsweetened yogurt |
2 garlic cloves, crushed |
1 teaspoon gingerroot, peeled and finely grated |
1/2 teaspoon fresh coarse ground black pepper |
1 teaspoon ground coriander |
1 pinch chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
2 teaspoons tomato puree |
4 boneless skinless chicken breasts, chopped into 2cm cubes |
1 onion, cut into chunks |
2 tomatoes, cut into quarters |
1 green pepper, deseeded and cut into chunks |
2 tablespoons rapeseed oil |
Directions:
1. Soak 8-10 wooden skewers. In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato puree. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
2. Thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 mins until
3. cooked through and golden brown.
4. To achieve the sizzling effect, heat an iron plate. Then place the chicken skewers onto the plate and splash a few drops of water and oil on it.
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