Tandoori Chicken Kebabs
|Boneless, skinless chicken breasts||14 Ounce (4 Breasts, 130 Gram / 3 1/2 Ounce Each)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Tandoori paste||45 Milliliter (3 Tablespoon)|
|Low fat natural yogurt||45 Milliliter (3 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped fresh coriander||30 Milliliter (2 Tablespoon)|
|Onion||1 Small, cut into wedges and separated into layers|
|Oil||10 Milliliter (For Brushing, 1 Teaspoon)|
|Black pepper||To Taste|
|Coriander sprigs||1 (Fresh, For Garnish)|
1. Chop the chicken breasts into 2.5 cm / 1 in cubes, put in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, coriander and seasoning. Cover and leave to marinate in the fridge for 2-3 hours.
2. Preheat the grill to high. Thread alternate pieces of chicken and onion on to four skewers.
3. Brush the onions with a little oil, lay the skewers on a grill rack and cook for 10-12 minutes, turning once.
4. Garnish the kebabs with coriander and serve at once with pilau rice and naan bread.
Serving size: Complete recipe
Calories 710 Calories from Fat 169
% Daily Value*
Total Fat 20 g30.1%
Saturated Fat 3.9 g19.3%
Trans Fat 0.1 g
Cholesterol 232.9 mg77.6%
Sodium 5267.1 mg219.5%
Total Carbohydrates 37 g12.5%
Dietary Fiber 8.8 g35.3%
Sugars 12.7 g
Protein 100 g200.3%
Vitamin A 45.5% Vitamin C 52.6%
Calcium 19% Iron 22.8%
*Based on a 2000 Calorie diet