Tandoori Chicken Tikka Kebab

Instructions:

• It is best to soak wooden skewers in water whilst prepping the chicken. Cut them to the size of the pan or tray you are cooking them in.
• In a bowl or food bag, mix together yoghurt, tandoori masala, garlic and the lemon juice.
• Add red food colouring if you want your tandoori chicken red.
• Add cubed chicken breast and stir to coat.

• Placing cutup cubes of chicken into a silver bowl into the tandoori yoghurt mixture
• For best results leave to marinate for 2 hours in the fridge.
• If you have not got the time, just get straight on with threading the kebabs; they will still be delicious!
• Thread the chicken onto the kebab sticks you should have between 4-6 sticks worth of chicken
  Method Of Cooking:
• PAN/GRIDDLE: Spray the pan with spray oil and bring to medium heat, cook for about 20 minutes (10 minutes on each side, turning only once)
• AIR FRYER: Preheat to 180°C for 5 minutes, spray with oil and air fry for about 15 minutes. No need to turn halfway through.

OVEN:

• Spray a foiled tray with oil and cook in a preheated oven at 200°C Fan / 220°C Conventional, 425°F / Gas mark 7 for about 25 minutes turning halfway through cooking time
  BBQ or Grill: spray bbq or grill with oil, cook on medium-high heat for 20 minutes, turning only once halfway through.
  Whichever method you use to cook your chicken tikka skewers, always check the chicken is cooked throughout.
• Serve with salad, ratia and a wedge of lemon. Or with rice or in a wrap

• Amount Per Serving
• Calories: 107kcal
• Carbohydrates: 4g
• Protein: 17g
• Fat: 2g
• Saturated Fat: 1g
• Trans Fat: 1g
• Cholesterol: 48mg
• Sodium: 98mg
• Potassium: 342mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 28IU
• Vitamin C: 11mg
• Calcium: 37mg
• Iron: 1mg