Indian Barbecue Chicken Kebabs

This easy recipe does however call for an overnight marinade so this is for tomorrow’s barbecue and I hope your not too disappointed.

If however you want immediate Indian spice then click here

Ingredients for the marinade:-

• 120ml or 4 fl oz pineapple juice
• 1 tsp cumin, coriander, chili powder, salt
• 1 clove garlic crushed
• 2 tablespoons yogurt

Method:-

Mix up all the ingredients for the marinade and throw in the diced chicken (see the ingredients list below). Cover with some stretch wrap and leave in the refrigerator overnight.

Note that the diced chicken can come from any part of the bird, breast looks the nicest but I think the thigh produces more tasty and juicy results. Whichever you go for, just remember to take the skin off so that the marinade has the opportunity to work on every available surface of the flesh.

If using wooden skewers for the kebabs, don’t forget to soak them for at least 30 minutes before cooking.

Ingredients for the Kebabs:-

• 225g or 10 oz Diced chicken
• 1 yellow pepper cut into squares
• 1 large onion cut into wedges
• 6 cherry toms
• 1 small fresh pineapple cut into chunks
• 1 tablespoon chopped fresh coriander

Method:-

Using the ingredients above make up 6 skewers with alternate chicken and vegetables and vary the vegetables to add the colour.

Place the kebabs on medium coals on the barbecue for about 10 minutes and use the marinade to brush on throughout the cooking process.

To serve, sprinkle on the fresh coriander. I like a pitta bread with a bed of lettuce and a little cucumber raita and lemon juice to finish off.

Related Pages:-

More Indian Barbecue Recipes
Barbecue Lamb Shish Kebab
Information about Skewers and other BBQ Equipment
Barbecue Cooking Tip - How To Peel Garlic

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