Tandoori Chicken Skewers
For a light brunch or an unhurried lunch, these tandoori skewers strike the right balance — enough meat and vegetables to satisfy, and plenty of flavour throughout. The chicken is coated in Shan Tandoori Masala, part of the Shan range we supply across the Maldives. It is blended specifically for tandoori-style barbecue chicken, carries no preservatives or added colour, and is suitable for vegetarians. The aroma alone tells you it is working. Serving size: 6
Ingredients List
- 450 g boneless chicken
- 2 tbsp Shan Tandoori Masala
- 1 tsp grated ginger
- 1 tsp grated garlic
- 2 tbsp yoghurt
- 1 tsp olive oil (for the marinade)
- 1 tsp lime juice
- 1 bell pepper
- 1 medium onion
- 1 tbsp + 1 tsp olive oil (for prepping the tray and skewers)
Step-by-Step Method
- 1
To start off, cut the chicken into around 1 ½ inch pieces. Rinse and add them to a mixing bowl.
- 2
Next, add 2 tbsp of the Shan Tandoori Masala, 1 tsp grated ginger, 1 tsp grated garlic, 2 tbsp yoghurt, 1 tsp olive oil, and 1 tsp lime juice to the bowl of cut chicken.
- 3
Then, give it a good mix, making sure that all of the chicken pieces are well coated.
- 4
Cover the bowl (we have used plastic food wrap) and keep it in the refrigerator for 1 hour to let the chicken marinate.
- 5
Dice the bell pepper and onion into chunks of around 1-2 inches.
- 6
Next, prepare your wooden skewers (we used around 6 skewers) Soak them in water for about 30 minutes to prevent them from burning in the oven.
- 7
Then, prepare your baking tray by lining it with aluminium foil. After that, lightly grease it with 1 tbsp olive oil, so that the skewers don’t stick to the foil.
- 8
Preheat the oven at 230 degrees Celsius for 10 minutes.
- 9
Now, to prep the skewers. Thread a piece of bell pepper, onion and then a chicken piece. Continue this pattern 4 times for each skewer.
- 10
When you’re done threading all the skewers, transfer them to the baking tray that was prepared earlier.
- 11
Place the tray in the middle rack of the oven.
- 12
Bake the skewers for 30 minutes at 230 degrees Celsius, turning them halfway through and brushing the 1 tsp of olive oil on both sides.