Bombay-spiced Chicken Skewers

Bombay-spiced Chicken Skewers

 Bombay-spiced Chicken Skewers



1 cup (250 ml) peanut oil

4 cloves garlic crushed

2 tablespoons sweet paprika

1 tablespoon ground cumin

1tablespoon grounded turmeric

1 tablespoon grounded coriander

2kg chicken breast fillets




2 Lebanese cucumbers (260g), seeded, chopped finely

¾ cup (200 g) yogurt

1 tablespoon lemon juice

2 cloves garlic, crushed

¼ cup finely chopped fresh mint


Heat oil in small saucepan; cook garlic and spices, stirring, until fragrant.  Cut chicken into 3cm pieces; thread onto 24 skewers.  Place skewer in large shallow dish or oven tray, pour over spiced oil mixture; turn skewers to coat well.  Cover; refrigerate 3 hours or overnight.  Drain skewers; discard oil mixture.  Cook skewers, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through.  Serve with raita.  Raita Combined ingredients in small bowl.  Source: Creative food bites