Tandoori Chicken Kebabs

By admin
05 April 2012

Preparation time: 10 min

Cooking time: 20 min

Serves: 4 – 6

kebab sticks, enough to skewer

250 ml (1 c) natural yoghurt

60 ml (¼ c) tandoori curry powder/roasted masala

60 ml (¼ c) chopped coriander

4 fillet chicken breasts, cut into strips about 2 cm wide

Soak kebab sticks in water.

Mix yoghurt, curry powder and coriander in a shallow dish and coat chicken strips with half of the mixture.

Thread chicken on to soaked sticks.

Grill or braai for 10 minutes until golden brown.

Heat the rest of the mixture and drizzle over the grilled kebabs.

Serve with roti or naan bread.

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