Do you race to the barbecue as soon as the sun shines too? These last couple of weekends we have had family visiting and have been enjoying chilled out barbecue lunches.
I’m always looking for something beyond burgers and sausages. I love it when the table is filled with different salads, sides and meat which is part of the mix rather than a dominant dish.
These kebabs are a super easy make which pack a whole lot of flavour into one dish. If you are not barbecuing they are delicious cooked on a griddle pan, just be sure to turn them frequently.
They are delicious served hot on their skewers or cold and tossed into a fresh green salad.
Chicken Tikka Skewers
4 chicken breasts, chopped into medium chunks
4 tbsp plain / Greek yoghurt
4 cloves garlic, crushed
1 thumb sized piece of ginger, finely chopped
1 red chilli, sliced (optional)
1 tsp paprika
1 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground cardomom
1/4 tsp ground mace
1/4 tsp white pepper
1/4 tsp ground nutmeg
Pinch of salt
Bamboo skewers, soaked in water
Best cooked as the heat of the barbecue is waning
- Cut the chicken breasts and set aside in a bowl or dish which will take the marinade.
- Add the yoghurt to a bowl and then mix in the garlic, ginger, chilli, salt and all of the spices.
- Once the spices are well combined with the yoghurt, spoon it over the chicken making sure to cover all pieces well.
- You can leave to marinade overnight (more often than not, I will prepare about an hour ahead of time so don’t worry if you don’t have time to do a long marinade).
- Thread the chicken onto the wet skewers (this keeps them from burning as you cook) about four or five pieces per skewer works well.
- Spoon any remaining marinade over the raw chicken and transfer to the barbecue.
- Keep a close eye on the chicken, I turn frequently to ensure they cook evenly without burning.
- Remove as they firm up and serve hot.