Tandoori chicken skewers with turmeric, lime & yoghurt dipping sauce
Updated: Apr 28, 2020
You could really call me Mrs.BBQ. I live and breathe bbq’ing.
I found some sad chicken breasts in the back of the freezer and they needed some love to make them decidedly more exciting, so they got slathered them in a tandoori style marinade.
I completely made it up, and it was really delicious. Although, one trick I have learned is to never marinade anything in lemon or lime juice - the acid slowly cooks the meat protein and makes it tough. Just give them a squeeze of lime before serving!
I made enough for two chicken breasts each. However the marinade is pretty easy, so alter as required.
6 large chicken breasts (cut into equal size chunks of 2-3 depending on size)
6 tablespoons of greek yoghurt
6 tablespoons of olive oil
2 tablespoons of mango chutney
3 tablespoons of turmeric
3 tablespoons garam masala
2 tablespoons ground cumin
2 tablespoons ground ginger (fresh ginger would also work)
1 tablespoon cayenne pepper
1 tablespoon lazy garlic
1 tablespoon ground coriander
Salt and freshly ground pepper
Squeeze of lime (before serving)
Yoghurt, lime and turmeric dipping sauce:
1 whole lime (juiced)
3 tablespoons yoghurt
2 tablespoons mango chutney
1 tablespoon turmeric
1 tablespoon olive oil
Marinade the chicken breast chunks in a container with all the ingredients (apart from the lime juice)
Leave for at least 4 hours (overnight is best)
Using BBQ safe skewers, cook on the bbq making sure to turn them halfway through for around 12-15 mins
You could also cook these on a griddle if you don’t want to BBQ
Leave to rest for 5 mins and dress with lime just before service
To make the dipping sauce combine all the ingredients together and set aside in a bowl