I have made these delicious kebabs before using chicken breast, but I think that using meat from the thigh is more succulent and there is more surface to coat in the marinade. Brushing the vegetables with a little oil helps prevent them burning, and running the wooden skewers under water before use stops them burning too.
Ingredients:
12 skinned boneless chicken thighs - reduced from £3.00 to £2.10 for six
Fresh pepper - 68p
Red onions - about 25p (50p a bag)
Pot low fat natural yoghurt - 47p
Tandoori masala powder
Olive oil
2 naan bread - 88p
Sliced tomato - left over in fridge
Remove fat and cut chicken into bite sized pieces. Put in bowl, sprinkle with tandoori masala powder and mix with some oil, until chicken is coated. Add several tablespoons of plain yoghurt and stir through. Leave to marinade in fridge for at least several hours, but as long as possible.
Cut fresh pepper and red onion into large chunks and place on wooden skewers intermittently with chicken.
Grill kebabs until cooked.
Serve with naan bread, yoghurt and sliced tomato.
Served 2
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