Chicken Tikka Skewers
Recipe: #30478
September 30, 2018
Categories: Chicken, Rice, White Rice, Onions, Middle Eastern, Game/Sports Day, Grilling (Outdoor), Gluten-Free, No Eggs, Fresh Tomatoes, Ground Chicken, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
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- TO SERVE
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Nutritional
- Serving Size: 1 (415.6 g)
- Calories 671.4
- Total Fat - 7.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 242.1 mg
- Sodium - 322.1 mg
- Total Carbohydrate - 119.3 g
- Dietary Fiber - 4.5 g
- Sugars - 9.7 g
- Protein - 28.9 g
- Calcium - 135.3 mg
- Iron - 4.2 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak 8 bamboo skewers for at least 30 minutes (this can be done while you are doing the preparation).
Step 2
Finely chop half the onion and combine with the mince, curry paste and two tablespoon of coriander in a large bowl and then divide evenly into 8 ortions.
Step 3
Using wet hands, shape each aroung 1 skewer to form a sausage and place on a baking tray lined with baking paper.
Step 4
Thinly slice remaining onion and then combine the onion, cucumber, tomato and remaining coriander in a medium bowl.
Step 5
Preheat a greased barbecue hotplate on high and then reduce heat to medium and cook the skewers, turning for about 8 to 10 minutes or until slightly charred and colooked through.
Step 6
Meanwhile, combine yaghurt, mint and garlic and season with salt and pepper.
Step 7
Serve skewers with salad, raita (yoghurt mix) and rice.
Step 8
NOTE - you can make uncooked skewers upt to two days ahead and place in an airtight container between sheets of baking paper and refrigerate.
Tips
No special items needed.
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