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Good Food

Tandoori Chicken Kebabs

Serves 4


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.