Jun 22

Jun 22 Indian Spiced Summer Chicken

Chicken marinated in Indian spices, herbs and yoghurt makes a delicious supper for you and your guests to enjoy this summer barbecue season.

With only a small amount of prepearation and cooking time, you can relax in the garden while the marinade works its magic and have food ready in under 10 minutes when everyone gets hungry.

Leftovers (if there are any) make a fantastic wrap with some salad and yoghurt. It’s almost worth making extra so you can tuck in again.

Method

This recipe makes 8 kebabs

Prep time: 10 mins plus 2 hours chilling Cooking time: 6 - 7 mins

You will need a barbecue and some wooden kebab skewers soaked in water.

Prepare and mix together all the marinade ingredients in a bowl.

Cut the chicken into 3-4cm cubes. They should be big enough to fit on a kebab skewer but not so big they won’t cook through on the barbecue.

Put the chicken pieces in a large bowl and tip over the marinade. Work it around the chicken with your hand so that every piece is coated.

Cover and refrigerate for 2 - 3 hours to make sure the chicken takes the flavours. Try not to leave it any longer than this because the texture of the chicken can become tough.

Soak the wooden kebab sticks in water for at least half an hour.

When the chicken is ready, push on to the skewers to make kebabs. Leave a little space at either end so that the chicken stays put and you can pick them up easily.

When the barbecue is up to heat, brush the bars with a little rapeseed oil. Cook the chicken skewers on the barbecue for 6 to 7 minutes. Check that the meat is white all the way through and there are no pink juices left before you take it off the barbecue.

To serve, pile the kebabs onto a plate, squeeze over the lemon juice and scatter over the rest of the chopped coriander, some chilli slices.

Delicious served with a dollop of Greek yoghurt, a simple green salad and perhaps some buttery new potatoes.

Ingredients

Marinade

150g Greek yoghurt

2 cloves garlic grated

Thumb sized piece of fresh ginger grated

2 tsp ground turmeric

2tsp ground garam masala

1/2 bunch of coriander chopped

1 red chilli finely chopped

1/2 lemon juice and zest