Grilled chicken boti kebabs with shallots

Yield: 4 servings

Measure Ingredient
10 ounces Boned skinless chicken portions
6 \N Floz plain runny yoghurt
1 teaspoon Garam masala
1 teaspoon Ground coriander
1 teaspoon Ginger pulp
1 teaspoon Mint sauce
2 \N Garlic cloves; finely chopped
½ teaspoon Chilli powder
1 teaspoon Salt
1 tablespoon Chopped fresh coriander leaves
1 \N Fresh red chilli; chopped
8 \N Cherry tomatoes; up to 10
1 large Green pepper; seeded and cut into
\N \N ; chunks
1 tablespoon Corn oil
1 tablespoon Lemon juice
2 \N Limes sliced for garnish

Cut the chicken into bite-sized cubes and put them in a deep bowl. Put the yoghurt in a food processor and add the garam masala, ground coriander, ginger, mint sauce, garlic, chilli powder, salt, fresh coriander and red chilli. Whisk everything together for about 30 seconds. Pour this over the chicken, mix well and leave to marinate for about half an hour. Prepare the vegetables and stir them into the marinade as they are ready.

Preheat a moderate grill, add the oil to the marinade mixture and mix everything together well.

Arrange the chicken cubes alternating with pieces of vegetables on skewers and grill for 7-10 minutes, turning the skewers from time to time and brushing with the marinade, until the chicken is cooked through and scorch marks begin to appear on top of the chicken and vegetables.

Serve sprinkled with the lemon juice and garnished with lime slices.

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Carlton Food Network

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