Recipe

Tandoori chicken skewers

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Tandoori chicken skewers
  • 1/3 cup bought tandoori paste
  • 2 tablespoon greek-style natural yoghurt, plus 1/2 cup extra
  • 550 gram chicken thigh fillets, chopped
  • 300 gram butternut pumpkin, peeled, chopped
  • 1/4 small cauliflower, cut into 12 florets
  • 2 medium zucchini, sliced into 12 pieces
  • cooking oil spray
  • 1/4 cup lightly packed mint leaves, plus 1/4 cup small leaves extra
  • 1/4 cup lightly packed coriander leaves
  • 4 pita pockets, char-grilled
  • 2 lebanese cucumbers, peeled lengthways into ribbons

Method

Tandoori chicken skewers
  • 1
    Preheat a barbecue grill or char-grill pan over low heat. Combine paste and yoghurt. Add chicken; toss to coat. Thread chicken and vegetables onto 12 skewers (see Notes). Spray with oil. Add skewers to char-grill; cook and turn for 18-20 minutes or until browned and cooked.
  • 2
    Process extra yoghurt, mint and coriander in a small food processor until smooth. Season.
  • 3
    Top naan with cucumber, extra mint and skewers. Serve drizzled with yoghurt sauce.

Notes

Makes 12 Bamboo skewers: To prevent scorching, soak in cold water for 20 minutes before threading.