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.