Name: Chicken Tikka Skewers
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Ingredients: 900g-1kg boneless, skinless chicken thighs; 120 g Greek yoghurt ((or dairy free alternative)); 2 garlic cloves (, minced); 1 tablespoon grated fresh ginger; 1 tablespoon fresh lime juice (, around ½ a lime); 2 teaspoons chilli powder; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1 teaspoon ground coriander; 2 red peppers (, seeded and deveined); 2 yellow peppers (, seeded and deveined); Vegetable oil

Chicken Tikka Skewers

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

1 20

What you'll need

900g-1kg boneless, skinless chicken thighs
120 g Greek yoghurt (or dairy free alternative)
2 garlic cloves , minced
1 tablespoon grated fresh ginger
1 tablespoon fresh lime juice , around ½ a lime
2 teaspoons chilli powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
2 red peppers , seeded and deveined
2 yellow peppers , seeded and deveined
Vegetable oil

Method:

Soak skewers in water for 30 minutes.
Cut the chicken into bite sized pieces and place in a non-reactive bowl or a large food storage bag.
Combine the yoghurt, garlic, ginger, lime juice, and spices. Add to the chicken and toss well to coat. Marinade in the fridge for 30 minutes or up to 8 hours. Remove chicken from marinade.
Cut the peppers into 1-inch pieces. Thread chicken and peppers onto skewers, alternating chicken and pepper pieces. (Note, it is best to start and end with chicken.)
Heat a grill to medium-high heat. Clean the grates and coat with oil, or use a baking tray if preferred. Cook for 15 – 20 minutes, rotating the skewers, until cooked.
Skewers may also be cooked on a barbeque. Let the barbeque heat up, when the flames have died down and the charcoal is grey, and it is piping hot, it will be ready to cook on.
Oil the skewers and cook for 15 – 20 minutes, rotating the skewers, until cooked.

Nutrition

N/A

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