Tandoori Chicken and Vegetable Skewers
Spring has sprung so now’s the perfect time to dust off the barbecue and get grilling. This recipe is full of authentic flavours and is an easy option for mid-week meals or weekend get-togethers. For maximum flavour you can make the marinade in the morning and leave the chicken to soak up the fabulous flavours.
How long will it take?
25 minutes plus marinating time
What’s the serving size?
Serves 6
What do I need?
- 1 cup plain yoghurt
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 kg boneless chicken thighs, cut into 5-centimetre pieces
- 1 large red onion, cut into even-sized pieces
- 1 large red capsicum, cut into even-sized pieces
- 1 zucchini, cut into rounds
- Rice to serve
- Spring onion to garnish
- Nigella seeds to garnish
How do I make it?
- If using wooden skewers soak them in water for 15 minutes to stop them burning and breaking while cooking.
- Whisk yoghurt, garlic, ginger, paprika, coriander, cumin, turmeric, cayenne pepper, salt and pepper together in a large bowl.
- Add chicken to the bowl and toss until all pieces are coated. Cover with clingfilm and refrigerate for 30 minutes or longer if you have time.
- Remove chicken from marinade. Thread a piece of chicken onto a skewer and follow with a zucchini round, a piece of capsicum and a piece of red onion. Repeat threading pattern until 2 centimetres of skewer remains. Repeat with remaining skewers and ingredients.
- Heat barbecue to medium-high heat and brush grill with a little olive oil. Grill for 5 minutes per side or until the chicken is cooked through.
- Serve on a bed of rice, garnished with chopped spring onion and Nigella seeds.
