For those of you who follow my Facebook page, I posted a rather yummy photo of these bad boys on Friday night and promised I would add the recipe later.
You will need:
- 3 large chicken breasts
- 4 bamboo skewers -I got mine from Asda
- half a cup of Tandoori spice mix (You can buy these in tubs from most supermarkets)
- 1 teaspoon garlic powder
- 1 teaspoon coriander leaves
- salt and pepper to taste
- water to make the spice mix into a paste/marinade
- Frylight Olive Oil
Firstly, dice the chicken breast into manageable chunks, making sure to remove any fat,then put aside. In a bowl, put all the seasoning and add water slowly until it turns into a paste that will coat the chicken but that is not too watery. Throw the chicken in the bowl and fully coat. Preheat the oven to 180ºC and put foil on a baking tray, spray with Fry light. Put the chicken pieces on a skewer (this bit gets messy) and leave about an inch and a half of skewer bare on either side (so you can pick them up without burning yourself).
Place the skewers on the foil. If you can, place the skewers so they hang on the tray in mid-air rather than being put on it. My skewers were quite long so I rested them on the edges of the baking tray so they hung in the air over the foil almost like they were on a spit. If you can’t do this it’s ok; your chicken will still come out tasty. With any left over tandoori marinade (you will have some left in the bowl after coating the chicken), pour it over the skewers to add a bit more flavour. Then put them in the oven for 20 minutes. Next turn the skewers over and put them back in for another 15 minutes. And Voila you’re done!
These skewers go lovely with salad. I chopped up a tomato, grabbed some bagged salad leaves, chopped up half an onion and some cucumber and squirted lemon juice over both the salad and the skewers and it was lush!
If you decide to try this recipe, let me know and post your pictures. I’d love to see them!