Chicken Kebabs

Serves 4
Cooking time: 10-15 minutes
This is as close as I can get to the purportedly secret recipe
at my favourite kebab shop – like theirs these seem to take
an age to cook, but they’re certainly worth it.
2 large chicken breasts (or 4 smaller ones), skinless and boneless
4 tomatoes, halved
½ large red onion, cut into square chunks
3 tablespoons natural yoghurt
½ teaspoon ground cardamom
½ teaspoon turmeric
½ teaspoon hot curry powder
juice of ½ a lemon
In a bowl mix together the mustard, yoghurt, lemon juice and spices. Cut the chicken into 16 even cubes and add it
to the bowl. Mix until all the chicken has been evenly coated, cover the bowl and chill for at least 2 hours. Thread
the chicken onto skewers interspersed with squares of onion and the tomato halves. The best skewers to use are flat,
metal ones but you can use wooden ones too – just make sure you’ve soaked them in cold water for 10 minutes or
so before you use them as this will stop them from burning. To cook, place the kebabs on the barbecue over hot
coals, turning occasionally and basting continuously with the remaining marinade (although don’t baste for the last 3 minutes of cooking time). After 10-15 minutes the chicken should be tender and thoroughly cooked – serve immediately with briefly barbecued pitta bread and a fresh green salad.
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