Tandoori Chicken and Vegetable Kebabs
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 175 | g | KNORR PATAKS Tandoori Spice Blend Paste |
| 175 | ml | Yoghurt, natural |
| 20 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 20 | g | KNORR PROFESSIONAL Pureed Herbs Ginger |
| 10 | g | Coriander washed and chopped |
| 1.2 | kg | Chicken thigh, skinless & boneless trimmed of excess fat and cut into 2" chunks |
| 200 | g | Red onions prepared and cut into quarters |
| 200 | g | Courgette washed and cut into 1/2" thick slices |
| 200 | g | Red peppers prepared and cut into 1" chunks |
| 200 | g | Cherry tomatoes washed |
Preparation
Advance Preparation
Soak wooden skewers in cold water for 24 hours. Pre heat griddle, char grill or BBQ. Warm the serving dishes.
Method
1. Combine the KNORR PATAKS Tandoori Spice Blend Paste, yoghurt, KNORR Garlic and Ginger Herb Puree and coriander, mix well. Cover, label and refrigerate until required.
2. Decant the chicken into the marinade, mix well. Cover, label and refrigerate for minimum of 3 hours to marinade.
3. Thread the prepared chicken and vegetables onto the soaked skewers ( onion, chicken, courgette, chicken, pepper, chicken, tomato).
4. Place the chicken kebabs on to the char grill and cook until golden and chicken is thoroughly cooked.
Service Hint
Serve centre of plate with a salad garnish.
Handy Hint
Beef, lamb, prawns, salmon and mixed vegetables can be used instead of the chicken.
Healthy Nutritional Advice
A dash of lemon juice and chaat masala added is a good substitute to salt.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
