Chicken Tikka Kebabs

• Serves: 4

• Preparation time: 30 mins, plus time to marinate
• Cooking time: 15 -18 mins

• Ingredients

• 1lb (450g) chicken breast
• 1 tsp salt
• juice of half a lemon
• a few drops of red food colouring mixed with 1 tbsp tomato puree
• 2 cloves garlic, peeled and coarsely chopped
• 2 tsp ground coriander
• half tsp of garam masala or ground allspice
• quarter of a whole nutmeg, finely grated
• half tsp turmeric
• 5 oz (125g) thick set natural yogurt
• 4 tbsp vegetable or corn oil
• half tsp chilli powder

• Method

• Cut the chicken into 1-inch cubes.
• Sprinkle with half tsp of salt, from the specified amount and the lemon juice. Mix thoroughly, cover and keep aside for 30 minutes.
• Put the rest of the ingredients into a liquidiser and blend until smooth.
• Put the mixture into a sieve and hold the sieve over the chicken pieces.
• Press the marinade through the sieve with the back of a spoon until only a very coarse mixture is left.
• Coat the chicken thoroughly with the marinade, cover and leave in the fridge for 6 - 8 hours or overnight if possible.
• Thread the chicken onto skewers, leaving a small gap between each piece.
• Cook on the barbecue for 18 minutes turning frequently and basting with the marinade.