Tandoori Chicken Kebabs

I decided as the weather was nice to do a family barbecue. I always like to have a bit of a theme for my barbecues as I get very bored of sausages and burgers! This went down a treat with kids and adults as it is not too spicy, just super tasty!

Serves 4

5cm / 2in Piece Root Ginger, peeled and grated
4 Cloves Garlic Crushed
4 tbsp Double Cream
2 tbsp Vegetable Oil
2 tbsp Natural Yoghurt
1 tbsp Tomato Purée
1 tsp Garam Masala
1 tbsp Paprika
1 tsp Ground Cumin
1/2 tsp Salt
1/2 tsp Chilli Powder
500g Chicken Breasts Cut into bite sized chunks

Mix together all of the ingredients (except the chicken) in a large bowl, stir until well combined.

Add the chicken pieces and ensure they are thoroughly costed in the marinade.

Cover with cling film for at least two hours, I would recommend 24 hour for maximum flavour.

Soak 8 wooden skewers for around 30 mins.

You can oven cook at 180c or grill or as I did, barbecue them.

Cook for 10-15 mins turning once or until chicken is cooked through.

If you decide to barbecue ensure there are no flames and cook gently, otherwise they will burning the outside but still be uncooked inside.

I served them with Aloo Gobhi (Potatoes with Cauliflower) and a spiced rice salad as part of my Indian barbecue.