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