Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 25

This recipe is a wonderful summer barbeque dish, but can equally be made for a quick and simple evening supper, served with rice and salad. The longer the chicken marinates the better, so ideally it would sit in the marinade in the fridge for a day or overnight, but I have also made the whole dish from scratch in an evening and it tasted delicious. The results are definitely best and easiest to achieve if you use a microplane grater.

2 large boneless, skinless chicken breasts, cut into 2cm/³/₄ inch cubes

1 lemon, cut into wedges to serve

FOR THE MARINADE

1 tsp coriander seeds, crushed

5cm/2 inch piece of fresh root ginger, peeled and grated

3 plump garlic cloves, peeled and grated

1 red chilli, deseeded and finely sliced

2 tsp garam masala

2 tbsp Greek yoghurt

zest and juice of 1 lemon

FOR THE YOGHURT DRESSING

1 small onion, peeled and grated to produce about 1 dspn of onion gloop

2 heaped tbsp Greek yoghurt

2 tbsp chopped fresh coriander

1 tbsp chopped fresh mint

squeeze of lemon juice

salt and pepper

Serves: 2

Prep time: 30 minutes plus marinating

Cooking time: 15-20 minutes

1 Start by making the marinade. Combine all the marinade ingredients in a bowl and add the chopped chicken. Stir well, making sure the chicken is well coated. Cover and leave in the fridge for as long as possible, ideally overnight.

2 When ready to cook, preheat the oven to 200°C/400°F/GM6. Soak 4 × 30.5cm/12 inch wooden skewers in cold water for 30 minutes.

3 Remove the chicken pieces from the marinade and divide evenly between the skewers. Cook in the oven for 15-20 minutes or, if you prefer, barbeque for about 15 minutes (making sure they are cooked through). Halfway through the cooking, turn the kebabs and baste them with the remaining marinade.

4 The yoghurt dressing can be made a little in advance, but is easy enough to prepare while the chicken is cooking. Mix the grated onion with the yoghurt and chopped herbs and season with a squeeze of lemon juice and salt and pepper.