The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
Chicken skewers
| 800 g g | chicken legs
chicken legs (diced into 2 inch pieces) | ||
| 1 | garlic garlic | ||
| 3 cm cm | ginger ginger | ||
| 100 g g | mature cheddar
mature cheddar (finely grated) | ||
| 2 | lemons
lemon (juice only) | ||
| 3 tbsp tbsp | tandoori curry powder tandoori curry powder | ||
| 100 g g | coriander
coriander (chopped) | ||
| 1 tsp tsp | peppers pepper | ||
| 4 tbsp tbsp | double cream double cream | ||
| 200 g g | Greek yoghurt Greek yoghurt | ||
| salt salt | |||
| peppers pepper |
Summer salad
| 300 g g | rocket rocket | ||
| 1 | red peppers red pepper | ||
| 1 | yellow peppers yellow pepper | ||
| 0.5 | cucumbers cucumber | ||
| 1 | red onions red onion | ||
| 3 | tomatoes tomato | ||
| 2 | limes
lime (juice only) | ||
| 1 tbsp tbsp | honey honey | ||
| salt salt | |||
| peppers pepper |
Add ingredients to existing shopping list or create new one
Create new shopping listTandoori chicken skewers with summer salad
This recipe was liked
This recipe was disliked
An error occurred, please try again
Method
Scottish chef Tony Singh’s chicken recipe is perfect for summer barbecues. The skewers are flavoured with Scottish cheese, yoghurt and Tandoori spice, served up a fresh, crunchy summer salad. Don’t forget to allow enough time for the chicken to marinate before cooking.
- Begin by preparing the chicken. Arrange the chicken pieces across a dish and cover with the tandoori spice, half the lemon juice and a pinch of salt. Mix well, then leave to marinate in the fridge for 1 hour
- Meanwhile, prepare the cheese coating. Finley chop then ginger and garlic and place in a large bowl. Add the cheese and mix thoroughly with a wooden spoon until smooth, then add the remaining lemon juice, coriander, cream and yoghurt to the bowl. Stir until combined, seasoning with pepper to taste, then mix through the chicken and refrigerate for at least 4 hours, or overnight
- On the day of serving, soak the wooden skewers in cold water for 30 minutes before using. Preheat the grill to 200°C
- Thread the marinated chicken pieces on the skewers and grill for 10-12 minutes on each side, turning as they begin to colour. If required, brush the chicken with a little melted butter midway through cooking
- Meanwhile, prepare the salad. Wash all the ingredients and chop the peppers, cucumbers, onion and tomatoes into chunks. Stir through the lime juice and season to taste, then add the honey and mix again. Add the rocket to the salad and top with the grilled skewers, serving immediately
