Servings : Serves 3-4
This version of grilled chicken is both simple and flavourful. It works well as a filler for wraps or sandwiches and is also a great accompaniment to fries, rice or creamy pasta.
- 500gm boneless chicken breast and/or thighs
- 2 tbsp thick yoghurt
- 1 tbsp tomato sauce/ketchup
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp red chilli powder (or red chilli flakes)
- 1 tsp paprika powder
- 1/2 tsp black pepper powder
- 1/2 tsp oregano
- 1/2 tsp cumin powder
- 2 tbsp oil
- juice of 1 lemon
Clean and dry the boneless chicken and cut into cubes.
Combine the rest of the ingredients and add the chicken into it. Mix well, cover and refrigerate for about 2 hours or up to overnight. When ready to grill, make sure to remove the chicken from the fridge at least half an hour before in order for it to come to room temperature.
Thread the chicken onto skewers (if using wooden skewers, soak them in water for about 20 minutes so that they do not burn).
Heat the grill pan or bbq and place the skewers over it. Brush them occasionally with some oil and grill for about 7-8 minutes over fairly high heat, turning them regularly. Once ready and slightly charred, take them off the grill and cover them with a piece of aluminum foil. Allow them to rest for a couple of minutes before serving.