As always I aim for simplicity in my kitchen, and the best things often are! This dish is simple enough for a mid-week lunch or supper, and even perfect for a picnic or as part of a barbecue feast. This marinade is exceptional in the way it flavours the chicken and also tenderises the meat, so if you can – marinade it overnight, but 2-3 hours will do. You can use breast meat and it does work well here as the marinade keeps things moist, but I love boneless thigh pieces as the meat is more flavoursome and it also packs more of a nutritional punch.
You basically throw all your marinade ingredients in the blender/processor and coat your chicken pieces, threading them onto bamboo sticks when you want tog rill/roast or barbecue them. If you are using wooden sticks make sure you soak them in water for 30mins before or they might burn.
The slaw just requires a bit of prep – and you can use other combinations of raw vegetables not just the ones I have chosen. You want a variety of tastes, textures a colours and to make it as close to serving time as possible to preserve nutrients and colour. The dressing I make contains fresh ginger which can come on strong so if you are not keen… just leave it out.
My family and friends just love these and I always get comments on how tasty the chicken is. If you wanted to make this as an evening meal you could just add some baked sweet potatoes to compliment the dish and give it a little more weight, my boys definitely need the extra energy these days!
Tandoori Chicken Skewers – serves 4
- 4 Chicken Breasts or 8 boneless thigh pieces (Aim for 150g per person)
- 8 Bamboo Skewer sticks
Ingredients for marinade:
- 1 cup full fat natural yogurt
- 1/4 cup coconut cream (optional)
- grated zest & juice 1 lime (can replace with lemon)
- 1 tsp of each the following: Tumeric, Ground Coriander, Smoked Paprika (or plain), Cumin
- 1 medium fresh chili de-seeded and chopped (optional)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp salt
- Handful fresh coriander leaves
Place all these ingredients in a blender or small food processor and blend. Pour the marinade over the chicken pieces and mix well. Store in an airtight container overnight or bowl covered in cling film.
About 45min before serving I would make the salad and then when you have finished the salad, thread the chicken onto the wooden skewers and cook them.
When you are ready to cook the chicken – preheat the oven to 200C (or put them on the braii :-)) and place on a baking tray or in an oven dish that allows them space between to brown nicely. They should only need 20 minutes in the oven, or grill (you will need to turn them if you grill them) but check on them as you don’t want them to dry out.
Raw Oriental style Slaw
- 2 cups shredded or finely sliced cabbage ( I like to use 1 cup of red and 1 cup white for colour and baby cabbage has a lighter texture)
- 1 cup grated carrot or “peels” – I used a peeler to make those light curls you see on the board.
- 1 cup sliced celery
- 1 cup cucumber cut into batons
- 1/2 cup sliced pepper (any colour)
- 1/2 cup sliced spring onion
- 1/4 cup toasted pine nuts
- 1 finely chopped and de-seeded green chili (optional)
Oriental dressing:
- 3 tbsp Rice Wine vinegar (You can use other vinegar’s here)
- 1 tbsp honey
- 1 tbsp toasted sesame oil (or Macadamia/Avocado oil if you don’t like sesame)
- juice 1/2 lime
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tsp fine sea salt
METHOD:
Mix the dressing and pour over all the other ingredients for the slaw 🙂 and keep cool and covered till you serve it up with the chicken!
You won’t believe how many times I’ve had to Google this page at the supermarket. It’s now one of my go-to’s. The Fiancé isn’t impressed with the canteen at work so am sending him with left-over for lunch! Thanks for the inspiration. X