simple way to make perfect Tandoori chicken skewers with herb dip and pickled onions

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori chicken skewers with herb dip and pickled onions. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori chicken skewers with herb dip and pickled onions is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori chicken skewers with herb dip and pickled onions is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 small red onion, very thinly sliced
  • 1 1/2 tablespoons lime juice
  • 1 1/3 cups light Greek yoghurt
  • 2 tablespoons Patak’s Tandoori Paste
  • 1kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 3cm pieces
  • 1 cup coriander sprigs
  • 1/4 cup mint leaves
  • 2 garlic cloves, crushed
  • 1 long green chilli, chopped
  • Lime wedges, to serve

Method

  • Step 1
    Place onion and 2 teaspoon lime juice in a glass bowl. Season with salt. Stand, covered, for 1 hr.
  • Step 2
    Meanwhile, combine 1 cup of the yoghurt and the tandoori paste in a large bowl. Add chicken and toss to coat. Thread onto skewers (see Notes). Place in the fridge for at least 15 mins to marinate.
  • Step 3
    Process the coriander, mint, garlic, chilli and remaining lime juice in a food processor until smooth. Place remaining yoghurt in a small bowl. Stir in coriander paste until combined. Season.
  • Step 4
    Heat a barbecue grill or chargrill on medium. Cook chicken, turning, for 10 mins or until cooked and lightly charred. Serve with dip and onion.

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