bw.blackmilkmag.com
Traditional recipes

Chicken tandoor-style kebabs

Chicken tandoor-style kebabs


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Chicken tandoor-style kebabs

Serves 4–6

Cooks In25 minutes plus marinating

DifficultyNot too tricky

Nutrition per serving
  • Calories 426 21%

  • Fat 23.4g 33%

  • Saturates 5.9g 30%

  • Sugars 3.2g 4%

  • Protein 49.4g 99%

  • Carbs 4.4g 2%

Of an adult's reference intake

Ingredients

  • 3cm piece of ginger
  • 2 cloves of garlic
  • 140 g natural yoghurt
  • 2 tablespoons olive oil
  • 60 ml tomato passata
  • ½ tesapoon garam masala
  • ½ teaspoon chilli powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 10-12 skinless, boneless free-range chicken thighs

Recipe From

Jamie Magazine

By Andy Harris

Method

  1. Peel and finely grate the ginger, peel and finely chop the garlic, then place in a large bowl with the yoghurt, oil, passata and spices. Stir well.
  2. Cut the chicken into 2cm cubes, coat well in the marinade, then season with sea salt and black pepper.
  3. Cover with clingfilm and refrigerate for 2 to 3 hours.
  4. Thread the chicken onto 12 skewers, then barbecue or grill for 15 minutes, or until golden and evenly cooked, turning occasionally.
  5. Serve with roti and cucumber raita.


Watch the video: How To Make Lebanese Shish Tawook Chicken Kebab