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Tandoori Chicken Kebabs
This dish originates from the plains of the Punjab at the foot of the Himalayas, where food is traditionally cooked in clay ovens known as tandoors - hence the name.
Ingredients
4 boneless, skinless chicken breasts (about 130g/3½oz each)
15ml/1 tbsp lemon juice
45ml/3 tbsp tandoori paste
45ml/3 tbsp low fat natural yogurt
1 garlic clove, crushed
30ml/2 tbsp chopped fresh coriander
1 small onion, cut into wedges and separated into layers
10ml/1 tsp oil, for brushing
Salt and black pepper
Fresh coriander sprigs, to garnish
Pilau rice and naan bread, to serve
Details
Serves: 4
Method
Chop the chicken breasts into 2.5cm/1in 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.
Preheat the grill to high. Thread alternate pieces of chicken and onion on to four skewers.
Brush the onions with a little oil, lay the skewers on a grill rack and cook for 10-12 minutes, turning once.
Garnish the kebabs with coriander and serve at once with pilau rice and naan bread.
COOK'S TIP:- Use chopped, boned and skinned chicken thighs, or strips of turkey breasts, for a cheaper and equally low fat alternative.
NUTRITION NOTES Per portion:- Energy 215.7Kcals/911.2kj, Fat 4.2g, Saturated Fat 0.27g, Cholesterol 122mg, Fibre 0.22g
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