Tandoori Chicken Skewers

Ingredients
- 1/3 cup store-bought tandoori paste
- 1/2 cup + 2 Tbsp Greek-style natural yoghurt
- 550g chicken thigh fillets, chopped in to bite-sized pieces
- 12 bamboo skewers
- 300g butternut pumpkin, peeled, chopped
- ¼ small cauliflower, cut into small florets
- 2 medium courgettes, sliced into bite-sized pieces
- Cooking oil spray
- 1/2 cup lightly packed mint leaves
- ¼ cup lightly packed coriander leaves
- 4 pita pockets, char-grilled
- 2 Lebanese cucumbers, peeled length ways into ribbons
How to Clean your BBQ
Method
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1. Preheat a barbecue grill or char-grill pan over low heat. Combine paste and yoghurt. Add chicken and toss to coat. Leave to marinate for 30 minutes.
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2. Thread chicken and vegetables onto 12 skewers. Spray with oil. Add skewers to pan / grill and cook (turning), for 18-20 minutes or until browned and cooked.
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3. To make the yoghurt sauce, process yoghurt, 1/4 cup mint and the coriander in a small food processor until smooth. Season to taste.
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4. Top pita pockets with cucumber, remaining mint and chicken skewers. Serve drizzled with yoghurt sauce.
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Tip: Soak skewers in cold water for 15 minutes to prevent them from burning.
By Food to Love