Chicken Tikka Skewers Recipes

Steps:

• Cut the chicken into 1" cubes; sprinkle with salt and lemon juice and leave for approx 10 minutes.
• For the marinade, combine yogurt, garlic, ginger and ground spices in a bowl until mixed well.
• Thread chicken on to skewers and brush liberally with marinade. Cover and refrigerate for at least 2 hours, better overnight.
• Barbecue or grill, brushing with butter or oil, turning frequently, until cooked through--approx 15 minutes.
• NB-You can also do this with chicken portions like drumsticks and thighs; adjust cooking time accordingly.

Steps:

• Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
• Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
• Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

Steps:

• Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.
• To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.
• Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.