|125 ml||Greek yoghurt|
|2 tbsp||tomato paste|
|2 tsp||sweet paprika|
|¼ - ½ tsp||chilli powder|
|2||garlic cloves — grated|
|2 tbsp||fresh ginger — grated|
|2 tbsp||Safari Brown Grape Vinegar|
|± 800 g||chicken thighs — skinless & deboned, cut into 3-4cm cubes|
|salt and pepper to taste|
|olive oil — for cooking|
Combine the yoghurt, tomato paste, paprika, chilli powder, garlic, ginger and Safari Brown Grape Vinegar. Season well. Whisk to blend.
Add the chicken. Mix well to fully coat the chicken in the marinade. Cover and place in the fridge for 1-3 hours.
Soak bamboo skewers in water 30 minutes before using or alternatively use metal skewers.
Light the braai and grill the chicken until golden brown and cooked through, turning occasionally.
Transfer skewers to a platter. Serve with a crisp green salad and enjoy!