Name: Tandoori chicken skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup bought tandoori paste; 2 tablespoon greek-style natural yoghurt, plus 1/2 cup extra; 550 gram chicken thigh fillets, chopped; 300 gram butternut pumpkin, peeled, chopped; 1/4 small cauliflower, cut into 12 florets; 2 medium zucchini, sliced into 12 pieces; cooking oil spray; 1/4 cup lightly packed mint leaves, plus 1/4 cup small leaves extra; 1/4 cup lightly packed coriander leaves; 4 pita pockets, char-grilled; 2 lebanese cucumbers, peeled lengthways into ribbons

Tandoori chicken skewers

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

1/3 cup bought tandoori paste

2 tablespoon greek-style natural yoghurt, plus 1/2 cup extra

550 gram chicken thigh fillets, chopped

300 gram butternut pumpkin, peeled, chopped

1/4 small cauliflower, cut into 12 florets

2 medium zucchini, sliced into 12 pieces

cooking oil spray

1/4 cup lightly packed mint leaves, plus 1/4 cup small leaves extra

1/4 cup lightly packed coriander leaves

4 pita pockets, char-grilled

2 lebanese cucumbers, peeled lengthways into ribbons

Method

1.Preheat a barbecue grill or char-grill pan over low heat. Combine paste and yoghurt. Add chicken; toss to coat. Thread chicken and vegetables onto 12 skewers (see Notes). Spray with oil. Add skewers to char-grill; cook and turn for 18-20 minutes or until browned and cooked.

2.Process extra yoghurt, mint and coriander in a small food processor until smooth. Season.

3.Top naan with cucumber, extra mint and skewers. Serve drizzled with yoghurt sauce.

Makes 12 Bamboo skewers: To prevent scorching, soak in cold water for 20 minutes before threading.
Note

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