Tandoori Chicken Kebabs
4 boneless, skinless chicken breasts
15ml/1 tbsp lemon juice
45ml/3 tbsp tandoori paste
45ml/ 3 tbsp low fat natural yogurt
1 garlic clove, crushed
30ml/2 tbsp chopped fresh coriander
1 small onion, cut into wedges and separated into layers
10ml/1 tsp oil, for brushing
salt and black pepper
fresh coriander sprigs, to garnish
pilau rice to serve
Chop the chicken breasts into 2.5 sm/1 in cubes, put in a bow and add the lemon juice, tandoori paste, yogurt, garlic, coriander and seasoning. Cover and leave to marinate in the fridge for 2-3 hours.
Preheat the grill to high. Thread alternate pieces of chicken and onion on to four skewers.
Brush the onions with a little oil, lay the skewers on a grill rack and cook for 10-12 minutes, turning once.
Garnish the kebabs with coriander and serve at once with pilau rice.