The First Barbecue of the Year – Tandoori Chicken Skewers

The weather yesterday was ridiculous – surely it must have been the hottest day of the year thus far. This first photo of this blog, which I think is actually pretty good, is testament to just how unbearable it was. I actually had serious problems sleeping last night, only managing to drop off at 2:30 am after running my wrists under the cold tap to cool off. Roll on Madrid where it will be at least 5 degrees Celsius hotter. One bonus of the extraordinary weather we are experiencing is that the tennis is almost continuous. As I write Nadal and Del Potro are battling it out on centre court in a fairly exciting match – considering it involves the usually boring Spaniard. Let’s hope he loses.

My apologies, I realise this isn’t a tennis blog – back to the barbecue. As well as tandoori chicken we also had burgers, homemade wraps and grilled haloumi cheese. Although the meal itself probably wasn’t frugal, each constituent part was – indeed my burgers and wraps have already made it to the blog. Also, although the photos make it seem as though it was a fairly lonely barbecue, it wasn’t I simply forgot to take photos when everyone was eating.

In all honesty the chicken skewers were simply divine, and perfect for the barbecue. When cooking the skewers allow them to char a little, and for heaven’s sake don’t use a gas barbecue. I can’t understand how people can be so lazy as to exchange the exquisite smoky flavour of the barbecue for simple ease of use. Surely one may as well cook ones burgers on the stove. However, that’s enough of me getting on my high horse – time for a delicious recipe. Oh, by-the-way you’ll want to marinate the chicken for at least an hour before cooking. However, as usual, the longer the better.

Tandoori Chicken Skewers

Serves 4

Ingredients:

• 4 chicken breasts, chopped into chunks

• Really good knob of fresh ginger

• 2 red chillies, green would be fine

• 2 fat cloves of garlic

• A handful of fresh coriander

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp ground turmeric

• Juice of ½ a lemon

• A good slug of yoghurt

• Seasoning

Method:

1. Simply bung everything, excepting the chicken, in a food processor. Process until smooth and pour onto the chicken in a large dish.

2. Marinate for at least an hour, before cooking on a smoking hot barbecue – or indeed under the grill. Make sure they get cooked through, there’s nothing worse than under-cooked chicken.

3. Serve in wraps with salad, yoghurt and maybe a little cheese.

Cost: The chicken along with everything required in order to make wraps for four should cost no more than around £6.50 tops. To be honest it could be even cheaper, which would make the price-per-portion far less than £2. What are you waiting for?

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2 comments on “The First Barbecue of the Year – Tandoori Chicken Skewers

  1. Stephen Brand
    July 20, 2011 at 10:28 pm

    Nice photos Nick. Food wasn’t bad either.

    • frugalfeeding
      July 20, 2011 at 10:29 pm

      Thanks Stephen! Seen the beast’s graduation photos. Very nice.

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