Lakeland 16906 Instruction Booklet - page 9
16
17
TANDOORI CHICKEN KEBABS WITH MANGO CHILLI AND LIME SALSA
Serves 4
Ingredient
Quantity
Naturalyogurt
200g
Lemon juice
1 tablespoon
Fresh root ginger, peeled and finely grated
1”
Clove garlic, peeled and crushed
1
Garam masala
1 teaspoon
Sweet paprika
2 teaspoon
Generous pinch sea salt
Skinless and boneless chicken breasts, diced into
1” pieces
450g
Cocktail sticks to serve
For the mango chilli and lime salsa:
Ingredient
Quantity
Medium ripe mangoes, stones removed and
finely diced
2
Spring onions, trimmed and finely sliced
4
Finely chopped red chilli, optional
1
Freshly chopped coriander
3 tablespoons
Juice of a lime
1
Salt and freshly ground black pepper
2 teaspoon
Wooden skewers
8
Skinless and boneless chicken breasts, diced into
1” pieces
450g
Cocktail sticks to serve
1. In a bowl mix together the yogurt, lemon juice, ginger, garlic, garam masala, paprika and salt.
Add the diced chicken to the bowl and stir until well coated. Cover and leave to marinate for
at least 2 hours, or ideally overnight for best results, in a fridge.
2. In a bowl combine all of the salsa ingredients until well mixed, then season to taste and set
aside.
3. Preheat the griddle fitted with the grill plates to 220c. Thread the marinated chicken onto
8 wooden skewers. When the griddle is preheated, open up the griddle, add the chicken
skewers to the grill plates and cook in the closed position for 8-10 or until cooked through.
4. Serve the tandoori chicken kebabs in pitta breads or wraps with the mango chilli and lime
salsa to accompany them.
Cooks tip – For an even quicker marinade, why not stir 2 tbsp readymade tandoori paste into the
natural yogurt.