2 Chicken Breasts
2TBS of Tandoori Spice Mix (1 teaspoon ground ginger.1 teaspoon ground cumin.1 teaspoon ground coriander.1 teaspoon paprika.1 teaspoon turmeric.1 teaspoon salt.1 teaspoon cayenne pepper.)
Small Carton of Natural Yogurt
Splash of Lemon Juice.
Cut the Chicken into a decent size cubes (approx 40mm)
Mix all the other ingredients together to form a Marinade.
Put the Chicken In to a bowl, pour over the Marinade and mix with the Chicken until it’s fully coated.
Cover and refrigerate for a minimum of 2 hours, overnight if possible.
If using Wood Skewers, soak in cold water for 30 minutes.
Set up your grill for direct cooking 1-2 Chimneys of Charcoal, depending on size of grill.
Thread 5 to 6 pieces of Chicken on to each Skewer.
Place on to a hot grill.
Cook until IT reaches 75’C, turning occasionally to give an even cook.
Serve in a warm NaN Bread or Wrap, with chopped Cabbage, Onion and Tomato.
Sauce is made from Chopped Mint, Chopped Corriander Natural Yogurt, Lemon Juice and Salt & White Pepper.
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