Grilled Chicken Boti Kebabs with Shallots

Ready in 1 hour

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2 Limes; sliced for garnish
6 fl oz plain runny yoghurt
1 ts Ginger pulp
1/2 ts Chilli powder
1 ts Garam masala
1 Fresh red chilli; chopped
8 Cherry tomatoes; (up to 10)
2 cloves Garlic; finely minced
1 ts Salt
10 oz Boned skinless chicken
1 tb fresh coriander; Chopped
1 lg Green pepper; seeded and cut chunks
1 tb Corn oil
1 ts Ground coriander
1 ts Mint sauce
1 tb Lemon juice

Original recipe makes 4



Cut the chicken into bite-sized cubes and put them in a deep bowl. Put the yoghurt in a food processor and add the garam masala, ground coriander, ginger, mint sauce, garlic, chilli powder, salt, fresh coriander and red chilli. Whisk everything together for about 30 seconds. Pour this over the chicken, mix well and leave to marinate for about half an hour. Prepare the vegetables and stir them into the marinade as they are ready. Preheat a moderate grill, add the oil to the marinade mixture and mix everything together well. Arrange the chicken cubes alternating with pieces of vegetables on skewers and grill for 7-10 minutes, turning the skewers from time to time and brushing with the marinade, until the chicken is cooked through and scorch marks begin to appear on top of the chicken and vegetables. Serve sprinkled with the lemon juice and garnished with lime slices. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network

Calories Per Serving: 367 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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