| Servings | serves |
Ingredients
- 2 tablespoons Greek Yoghurt
- ½ cup Tandoori Paste
- 2 tablespoons Lemon Juice
- 500 grams Chicken Thigh Fillets cut into 4cm cubes
- ⅛ teaspoon Cumin ground
- ½ Red Onion thinly sliced
- 3 Tomatoes cut into large chunks
- 1 Lemon cut into 4 wedges
- ⅛ teaspoon Cayenne Pepper
- ¼ bunch Coriander Leaves only
- 2 tablespoons Olive Oil
Ingredients
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Instructions
- Combine yoghurt, tandoori paste and 1 tablespoon lemon juice in a large bowl. Add chicken, place plastic wrap directly onto marinade and refrigerate for about 4 hours.
- Preheat grill to high.
- Divide chicken among skewers, being careful not to overcrowd the skewers. Places skewers on a tray and grill for 3-4 minutes on each side, or until just cooked through. Watch carefully to avoid burning.
For salad:
- Mix remaining lemon juice, oil, cayenne and cumin in a large bowl and season to taste. Add onion and tomatoes and toss to coat. Just before serving add coriander.
- Place 2 skewers on each plate with salad and serve with a lemon wedge.
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