Chicken Kebabs (grill)

 

Ingredients

• 3 chicken breasts, skinless and boneless
• 2 tbsp tandoori paste
• 1 lemon juice
• 2 cloves garlic, finely crushed
• 1 small courgette
• 1 white onion

Can be made using any George Foreman grill – we recommend the Large Fit Grill or Large Steel Grill.

1. Firstly, soak your wooden skewers in water for 30 minutes so they don’t burn once on the grill.
2. In a bowl, combine the tandoori paste, lemon juice and garlic, then set aside.
3. Dice the chicken evenly into cubes approximately 1-2 cm in size, and add to the tandoori mixture.
4. Separately, dice the courgette and onion into similar sized pieces as your chicken.
5. Thread your marinated chicken, courgette and onion onto skewers, alternating throughout.
6. Place your skewers onto a large plate, cover and leave in the fridge to marinate for at least 20 minutes, or overnight if you're making these in advance.
7. Pre-heat your favourite George Foreman Grill to maximum; place the kebabs onto the grill, shut the lid and cook for 8-12 minutes until cooked through and the juices run clear.

Source: Chicken Kebabs (grill)