St Helen's Farm Chicken Tikka Kebabs
Over a year ago
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Ingredients
- 8 chicken breasts, cut into medium sized chunks
- 350g St Helen's Farm natural goats' yoghurt
- 2tsp cumin seeds
- 2tsp coriander seeds
- 10 cardamom pods
- 2tsp turmeric
- 2 medium fresh chillies, very finely chopped
- 2tsp grated fresh ginger
- 4 garlic cloves, minced
- 20g fresh coriander, chopped
- 1tsp salt
- 2bspt olive oil
- 100g St Helen's Farm natural goats' yoghurt
- ¼ cucumber grated and squeezed to remove water
- 10g fresh mint, finely chopped
- ½ red onion, finely chopped
- Juice of 1 lime
Accompaniment
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Method
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1
Begin by crushing the cumin, coriander and cardamom in a pestle and mortar until you have a fine powder.
In a large mixing bowl add the yoghurt, crushed spices, turmeric, ginger, garlic, chilli, coriander, lime juice and salt. Stir well to combine.
Add the chicken, mix well so all the chicken is in the marinade. Cover with cling film and leave in the fridge for about 2 hours for maximum flavour.
Thread the chicken onto skewers as tightly as you can get them. Brush with olive oil and cook either on the BBQ or under a pre-heated grill for about 10 minutes turning frequently until nicely coloured.
To make the dressing simply mix the goats’ yogurt grated cucumber, mint, red onion and lime juice.
Note: This marinade works brilliantly with chunky fish such as salmon and monkfish. Also great with lamb or pork.
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