Indian-spiced chicken kebabs with coriander-mint chutney

Recipe from: 1/1/2004 12:00:00 AM
chicken kabab

Ingredients 15
Servings 24
Time 40 minutes, plus marinating time

Ingredients

  • CHUTNEY
  • 125
    ml
    fresh mint
  • 125
    ml
    fresh coriander
  • 15
    ml
    lemon juice
  • 12
    ml
    freshly grated ginger
  • 1
    small green chilli, seeded and finely chopped
  • 75
    ml
    natural yoghurt
  • KEBABS
  • 125
    ml
    natural yoghurt
  • 45
    ml
    tikka curry paste
  • 30
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 10
    ml
    freshly grated ginger
  • 2
    ml
    cayenne pepper
  • 8
    chicken breast fillets, cubed
 

Method

8 minutes
 
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.
 

Read more on: poultry  |  grill
 

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