The tandoori masala marinade goes nicely with chicken or vegetable kebabs. If preparing with chicken, marinate the chicken a day in advance to maximise the flavours.
When making kebabs on skewers don’t forget to soak your skewers in warm water for about 30 min so that they don’t burn or break when on the grill.
Ingredients
- 2 tablespoons plain Greek yoghurt
- 2 tablespoons lime juice
- 1/2 teaspoon freshly grated ginger
- ½ teaspoon crushed garlic
- 1 teaspoon tandoori masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon chilli powder
- ¼ cup finely chopped coriander leaves
- 500 grams of chicken breasts cut into about 2-inch pieces;
- Or a combination of vegetables: 1 onions, 1 red pepper, handful of baby corn; and 300 grams paneer cut roughly into 1-inch cubes
Method
- Mix all the ingredients except the meat/vegetables in a bowl to form a paste.
- Add the chicken/vegetables/paneer to the bowl. Use your hands to coat each piece of meat or vegetable with the marinade. If you are using chicken, marinate it overnight, whereas for vegetables and paneer 20 min before you plan to cook is good enough.
- Heat the barbeque/grill.
- Thread the chicken pieces/vegetables on soaked skewers, alternating between the different vegetables and paneer.
- Brush the grill with oil.
- Put the skewers on the grill. They will take about 5 min on each side to cook. Make sure that they get the chargrill marks but don’t burn. Brush a little oil if you think it’s required.
- For serving, squeeze some lime on the kebabs.
Tandoori kebab