For 4 servings
Prep and cook time: 40 min
Chilling time: 2 h
Cannot be frozenIngredients:
4 cloves garlic, minced
2 tbsp fresh ginger, peeled and chopped
1 lemon, juiced
2 tbsp virgin coconut oil, melted
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp chilli powder
1 tsp ground turmeric
1/4 tsp granulated stevia
250 g | 9 oz | 1 cup unsweetened plain yoghurt
4 skinless chicken breasts, diced into cubes
wooden skewers, soaked in water for 30 minutes beforehand
freshly ground black pepperMethod:
1 Combine the garlic, ginger, lemon juice, and coconut oil in a food processor. Blend on high until paste-like. Add the spices and plenty of salt and pepper, blend again briefly, and then add the yoghurt. Blend for a further 30-45 seconds until smooth.
2 Scrape the marinade into a mixing bowl. Add the diced chicken, mix well with your hands, and cover and chill for at least 2 hours, preferably longer.
3 After chilling, remove from the fridge and thread onto skewers, wiping off any excess marinade at same time. Leave to stand at room temperature for 15 minutes.
4 Preheat the grill to hot. Grill the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and lightly charred all over.
5 Remove from the grill and leave to rest briefly before serving.