BBQ Recipe: Tandoori Chicken Skewers

Fire up the grill.

Summer’s winding down, but there’s always still time for another barbeque. Ditch traditional burgers and spice up your grill repertoire with this easy recipe of chicken skewers with lime dipping sauce (prep the chicken marinade the night before to save time).

Chicken Ingredients (Serves 4):

12 chicken thighs, chopped into decent chunks
2 limes
1 cup natural (unsweetened) yogurt
Thumb-sized piece ginger, grated
4 garlic cloves, crushed
1 red chili, deseeded, finely chopped
1 medium red onion, finely chopped
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon coconut (or vegetable) oil
Wood skewers

Dipping Sauce Ingredients:

½ cup lime juice
½ cup brown sugar
1 tablespoon of rice vinegar
1 small red chili, deseeded and finely chopped
2 cloves of garlic, crushed
1 tablespoon of finely chopped coriander (plus a pinch for serving)

Extras:

Naan bread
1 cucumber, chopped

METHOD

Add the juice of two limes to a bowl along with the chicken. Season with salt and pepper, mix, cover and set aside for 10 minutes.

In a separate bowl, mix all of the other ingredients for the chicken together.

Add the chicken and lime juice, give it a good stir and leave it to marinade for a minimum of two hours. This can be prepared the night before for an even deeper infusion of flavors. For an extra kick, add a teaspoon of chili powder to the marinade.

While the chicken is marinating, mix together all the ingredients for the dipping sauce, seasoning with salt and pepper. Keep stirring until all the sugar is dissolved.

Make the kebabs by threading the chicken onto 12 skewers. (If you’re using bamboo skewers, soak them before you add the chicken.)

Grill for 15 minutes over a high heat, turning occasionally. The cooking time is a guide only, as some may cook faster than others depending on the size of your chicken pieces.

When they’re ready, sprinkle with a little coriander and serve with fresh cucumber and naan bread.