700g
(1½lb) chicken breasts, skin removed and cut into chunks
2
baby gem lettuce, quartered into wedges
1tbsp
parsley, torn into pieces
100g
(3½oz) cherry tomatoes, halved
2tbsp
olive oil
Juice
of ½ a lemon
Chapatis
or naan, to serve
lemon
wedges, to serve
Method
Mix
the yoghurt with the curry paste in a large bowl. Add the chicken pieces,
tossing to coat. Chill for several hours (or overnight). Divide the
chicken pieces between eight metal or wooden skewers (if using wooden
ones, soak them in water first so they don't burn on the grill).
Make
the salad before you start to cook the kebabs. Combine the wedges of
lettuce, parsley and tomatoes. Mix the oil and lemon juice and pour over
the salad. Season to taste.
Preheat
the grill or barbecue. Grill or barbecue the kebabs for 8-10 minutes,
turning them often. Warm the bread under the grill. Serve 2 skewers per
person, with bread and salad. Accompany with lemon wedges.
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