Chicken tikka kebabs
( MAKES 18-24 )
Photo by Annabel Langbein Media
Yoghurt is such a great marinade ingredient - as well as taking up different flavour profiles, it delivers tenderness and juiciness to any kind of protein.
- Cut each chicken thigh into 3 or 4 strips. Place in a bowl or clean plastic bag and add all other ingredients. Mix through to coat evenly, then cover and chill for at least 1 hour or up to 24 hours.
- Thread 2 strips of chicken on to each of the 18-24 metal skewers or soaked wooden skewers and barbecue over a medium heat or bake in an oven preheated to 250C until the juices run clear when chicken is pierced with a knife (10-15 minutes).
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