The great thing with this yoghurt marinade, used here on chicken kebabs, is that it doesn’t have to sit for hours to do its thing. By the time you have threaded your kebabs, they are ready to cook. Get the rice on early and everything will all be ready to eat at the same time. Leftover kebabs are great cold and tossed into a salad.
Ingredients
| ½ cup | Yoghurt |
| 1 Tbsp | Tomato paste |
| 1 clove | Crushed garlic |
| 1 Tbsp | Fresh ginger, grated |
| ½ tsp | Cumin |
| ½ tsp | Coriander |
| ¼ tsp | Turmeric |
| 600 g | Chicken breasts, cut into even chunks (Main) |
To serve
| 4 cups | Cooked rice |
| ½ cup | Yoghurt |
| 2 Tbsp | Apricot chutney |
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Directions
- Into a small bowl combine the yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.
- Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.
- Combine yoghurt and apricot chutney to make a sauce.
- Serve with hot rice, apricot yoghurt sauce and a side salad.
