Tandoori Chicken Skewers

Ingredients:

450g chicken thigh fillets, trimmed of fat and each one cut into four strips
75g plain yoghurt
2 tablespoons tikka spice curry blend
Small bunch fresh coriander, chopped (optional)
Lime wedges, to serve

Method:

1. Combine the chicken fillet strips, yoghurt and tikka paste together in a bowl. Mix well.

2. Cover the bowl with cling film and set aside in the fridge to marinate for 20 minutes, or up to four hours. In the meantime, soak the bamboo skewers in water for at least 20 minutes.

3. Preheat the oven to 220 degrees Celsius. Place two baking trays in the oven to preheat.

4. Thread one or two strips of chicken onto each skewer – not too tightly, as this may cause uneven cooking.

5. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. Tip some cooking juices out of the baking tray when you turn them, so that the skewers brown up nicely.

6. When the chicken is completely cooked, serve scattered with freshly chopped coriander and lime wedges on the side.

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