I love the East End range of Indian spices which you can pick up from any Asian store. One of my favourites is the Tandoori Masala that has the most pungent aroma.
I made this recipe up as I went along and rustled together these Tandoori chicken kebabs last night using the Tandoori masala powder.
It worked out really well and the flavour of the Tandoori masala transformed the chicken. As a bonus they are so cheap to make.
I served the kebabs with a simple cous cous salad and some lettuce but they are also great with spicy potatoes.
The trick is to marinade the chicken and the vegetables separately for ages.
Tandoori chicken kebabs
- 350g skinless, boneless chicken breasts, cut into chunks
- 12 cherry tomatoes
- 12 button mushrooms, cut in half
- 1 onion, cut into chunks
For the Tandoori marinade
- 2 tbsp Tandoori masala
- Juice of ½ lemon
- 4 tbsp natural yoghurt
- 4 garlic cloves, smashed
- Mix the Tandoori marinade ingredients together in a bowl.
- Take half the Tandoori marinade and marinade with the chicken for at least two hours in the fridge.
- Take the onion and mushrooms and mix with the rest of marinade and marinade for the same amount of time and place in the fridge.
- Preheat the grill or barbecue. Push the chicken, onion, mushrooms and tomatoes onto 4 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently.