Name: Indian-spiced chicken kebabs with coriander-mint chutney
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: 24 servings
Cuisine: Cocktails
Ingredients: 0.00 chutney; 125.00 ml fresh mint; 125.00 ml fresh coriander; 15.00 ml lemon juice; 12.00 ml fresh ginger freshly grated; 1.00 green chilli deseeded, finely chopped; 75.00 ml yoghurt natural; 125.00 ml yoghurt natural; 45.00 ml curry paste tikka; 30.00 ml fresh chillies 573; 2.00 garlic cloves, crushed; 10.00 ml fresh ginger freshly grated; 2.00 ml cayenne pepper; 8.00 chicken breast fillets cubed

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Ingredients (14)

0.00	chutney
125.00 ml	fresh mint
125.00 ml	fresh coriander
15.00 ml	lemon juice
12.00 ml	fresh ginger — freshly grated
1.00	green chilli — deseeded, finely chopped
75.00 ml	yoghurt — natural

KEBABS

125.00 ml	yoghurt — natural
45.00 ml	curry paste — tikka
30.00 ml	fresh chillies — 573
2.00	garlic — cloves, crushed
10.00 ml	fresh ginger — freshly grated
2.00 ml	cayenne pepper
8.00	chicken breast fillets — cubed

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Method:

Chutney
Process all the ingredients in a food processor until smooth and refrigerate.
Mix all the ingredients for the kebabs except the chicken in a large bowl.
Add the chicken and stir to coat.
Cover and marinate for two hours or overnight.
Preheat the oven grill.
Thread the chicken onto wooden skewers and grill for three to four minutes on each side or until cooked through.
Serve warm or cool with chutney.