Ingredients
To make the spicy paste: (store in refrigerator for up to 1 week, or freeze until needed)
•2 Tbsp B-well Canola oil
•6 garlic cloves,finely chopped
•4 cm piece ginger, minced
•1 red chilli, chopped
•2 tsp ground cumin
•2 tsp ground coriander
•1 tsp turmeric
•1 tsp paprika
•1 tsp garam masala
•1 tsp cardamom
•1 Tbsp Lemon juice
For the chicken:
• 2 Tbsp B-well Canola oil
• 3tbsp spicy paste
•1 Kg chicken thigh fillets, cut into 3-4 cm pieces
• Veg of choice, cut in cubes or thick slices. (we love peppers, mushrooms, baby onions)
• 1 cup thick Greek-style yoghurt
How To Make
1. Soak 8 wooden kebab skewers in cold water for 20 minutes.
2. Meanwhile, in a bowl, add in 1 cup of the plain yoghurt and stir in the 2 tablespoons of masala paste, mix well to combine to form a thick marinade.
3. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
4.Heat the B-well Cooking oil in a pan over medium-high heat or prepare your braai coals. Thread chicken pieces onto skewers, alternating with a piece of veg, then cook/braai, turning throughout, for 8-10 minutes on each side until cooked through, but tender. If you enjoy a char, add skewers under the orange flame for about 2-3 mins.
5.Remove skewers and serve with your favorite dipping sauce or with a yoghurt-based herb dressing. Enjoy!!
