Tandoori Paste Chicken Kebabs

Chicken Kebabs

Tandoori Paste Chicken Kebabs

In a large bowl, mix together the yogurt, tandoori curry paste, lemon juice, ginger, garlic, spices, and fresh coriander. Cut the chicken into 2.5cm pieces and add to the bowl. Mix to coat well in the marinade. Cover and leave to marinate in the fridge for 3-4 hours or overnight.


Cut the onion into wedges


Thread the chicken and onion on to 4 metal skewers and barbecue over medium heat or place on a foil-lined grill tray under a preheated grill for 10-15 minutes. Turn the kebabs occasionally and baste with any remaining marinade, until the chicken is lightly browned and thoroughly cooked, there is no pink meat and the juices run clear.


Serve the kebabs with naan bread, raita, and lemon wedges, garnished with fresh mint leaves.



Serves: 4

150g of low-fat natural yogurt

1 sachet of tandoori curry paste

juice of 1 lemon

2 tsp fresh ginger

1 tsp fresh garlic

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 tsp ground paprika

20g fresh coriander, chopped

4 chicken breast fillets

1 large red onion