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How to make Tandoori chicken skewers with herb dip and pickled onions

Yield = 6
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 1 small red onion, very thinly sliced
  • 1 1/2 tablespoons lime juice
  • 1 1/3 cups light Greek yoghurt
  • 2 tablespoons Patak's Tandoori Paste
  • 1kg Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 3cm pieces
  • 1 cup coriander sprigs
  • 1/4 cup mint leaves
  • 2 garlic cloves, crushed
  • 1 long green chilli, chopped
  • Lime wedges, to serve

Method

  • Step 1 Place onion and 2 teaspoon lime juice in a glass bowl. Season with salt. Stand, covered, for 1 hr.
  • Step 2 Meanwhile, combine 1 cup of the yoghurt and the tandoori paste in a large bowl. Add chicken and toss to coat. Thread onto skewers (see Notes). Place in the fridge for at least 15 mins to marinate.
  • Step 3 Process the coriander, mint, garlic, chilli and remaining lime juice in a food processor until smooth. Place remaining yoghurt in a small bowl. Stir in coriander paste until combined. Season.
  • Step 4 Heat a barbecue grill or chargrill on medium. Cook chicken, turning, for 10 mins or until cooked and lightly charred. Serve with dip and onion.