Chicken Kebabs
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 15 minutes resting time.
Cooking time: 12 minutes
- 1 large red onion
- 3 garlic cloves, peeled
- 500g/1.1lbs. chicken mince (thigh is more moist, you can also use breast)
- 2 tablespoons lemon juice
- 3 tablespoons rogan josh curry paste
- 2 cups natural yogurt
- 1 cucumber
- 1 baby carrot
- 1-2 cloves garlic, finely grated
- Salt to season
- Basmati rice to serve
Step 1 - First if you are making rice, start the rice first as this will take the longest. Then place the onion and garlic in a food processor and process until minced. Add the chicken, lemon juice and curry paste and whizz around until combined. Place the mixture into the fridge to firm up for 15 minutes. Meanwhile soak bamboo skewers in water and preheat oven to 200C/400F and line a baking tray with foil.
Step 2 - Make the raita. Grate the cucumber into a tea towel and then squeeze to get rid of the water. Place the cucumber, grated carrot and 1 clove of garlic in a bowl along with the yogurt and stir until thoroughly combined. Season with salt and taste-add more garlic or salt if you want. Set aside.
Step 3 - Take a ball of the mince with wet hands - it should have firmed up nicely (if you try and shape them straight away onto the skewers it will be too loose). Shape around the skewer and place on the tray. Bake for 5-6 minutes each side. Serve with the raita and basmati rice.
If you don't know what to do with the extra rogan josh paste, try this amazing crab curry recipe! It's SO good!