Chicken Tikka Skewers Recipe | Curry for Change

Chicken Tikka Skewers

5-6 chicken thighs/4 breasts

1 red pepper, cut into chunks

1 green pepper, cut into chunks

2 red onions, cut into chunks

For the marinade

1 tsp salt

3 cloves garlic, crushed

2 tbsp ginger, grated

1 tsp kashmiri chilli powder

1 fresh chilli, finely chopped (2 for more heat)

1 tsp of garam masala, heaped

1 tsp of dried fenugreek leaf (kasoori methi)

½ tsp of coriander seeds, crushed

4 cardamoms, crushed

250g Greek yoghurt (ideally hung yoghurt)

Juice from 1 lemon

Mustard oil (for brushing)

Handful of fresh coriander, chopped

6 skewers - metal or wooden

Wash and dry the chicken thoroughly then cut into large chunks.
Mix all the marinade spices in a dish and add the yoghurt, stir together.
Place the chicken and chopped vegetables in the marinade and using your hands rub the yoghurt all over them.
Refrigerate and leave to marinade for at least one hour.
Heat the oven to 200^oC. If using wooden skewers soak them in cold water for about 20 minutes.
Skewer the meat and vegetables. Place the chicken skewers onto a baking tray and brush with oil and place on the middle shelf in the oven. Cook for 10-15 minutes.
Turn the skewers over and brush or drizzle with oil. Return to the top shelf of the oven for another 15 minutes.
Garnish with coriander and a good squeeze of lemon juice to serve.

Get loads more fantastic BBQ recipes by Hari Ghotra on her website or find out what she's up to on Twitter.

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