Chicken Tikka Kebabs

I've been making a ton of different kebabs recently while we've had the warmer weather; they are so good on the barbecue, but you can also cook them under the grill. They're really delicious, family-friendly, pretty healthy and a great Indian fake-away option.

I served these Chicken Tikka Kebabs with a simple salad of lettuce, onion, cucumber, tomato and coriander, some mango chutney and a naan bread which used as a wrap.

The below serves 4.

Chicken Tikka Kebabs

Here's how:

• 3-4 chicken thighs (or if you prefer 3 chicken breasts)
• 100g fat free natural yoghurt
• 100g fresh ginger
• 1 clove garlic
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp dried coriander
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp white pepper
• 1 lime
• 1 tsp olive oil, rapeseed oil or vegetable oil

In a bowl or plastic tub, place the natural yoghurt, the cumin, coriander, turmeric, cayenne pepper, paprika, garam masala, salt and pepper and oil inside. 

Cut the lime in half and squeeze in as much juice as you can, then throw in the body of  half the lime, put the other half to the side for later.

Peel the garlic cloves and put through a mincer or finely chop and add to the marinade. 

Finally peel the ginger and grate into the marinade and give a quick stir to mix the flavours together.

Now cut all of the chicken into slightly bigger than bite sized chunks and place into the marinade, use a spoon to mix everything up and ensure each piece of chicken is fully coated in the marinade. Now cover with clingfilm or a lid and place into the fridge (or on the kitchen counter if it's cool enough) for at least a couple of hours. 

At this point, if you are using wooden skewers, immerse them into water until cooking time, which will prevent them from setting alight under a grill or on a barbecue.

When you are ready to cook, take four skewers, and thread on each piece of chicken. Pack them quite tight and close together until all of the chicken is on

Cook for 6-8 minutes on each side, or until the chicken is cooked through and slightly charred. Check the chicken is cooked through, by cutting into one of the biggest pieces and ensuring there is no pink. 

Remove from the barbecue or grill, and allow to rest for a few minutes before serving. Squeeze over any remaining lime juice before serving.

If you want more Indian fake-away inspiration here are a few other recipes you might enjoy:

• Chicken Biryani
• Slow Cooker Butter Chicken
• Chicken Dhansak
• Sag Paneer
• Beef and Lentil Curry