22 - Chicken Skewers
Ingredients
- 8
large chicken thighs boneless and skinless
- 3
cloves garlic, crushed
- 1
heaped tbsp baharat
- Bunch
of coriander, chopped
- 200g
(6½oz) plain yoghurt, to serve
- Lemon
wedges, to serve
Method
- Cut
each thigh into 3 strips and place in a bowl. Sprinkle with the garlic and
the baharat. Mix well and leave to marinate in the fridge or at least 1
hour (up to 6).
- Using
2 metal skewers about 5cm (2in) apart, thread half the meat onto the
skewers. Repeat with an extra 2 skewer and the remaining meat. Make sure
the meat is packed quite tightly.
- Heat
the oven to 220°C (gas mark 7). Roast until golden and cooked (about 20-25
minutes). Rest for 5 minutes and sprinkle with coriander and serve with
yoghurt and lemon wedges and the cooking juice.
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