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Yoghurt and saffron marinated chicken skewers
Ingredients
800g (13/4lb) boneless, skinless chicken thighs, or breasts cut into bite-sized pieces
200ml (7fl oz) natural yoghurt
2tsp finely grated ginger
4 garlic cloves, crushed
2 large pinches of saffron threads
1tsp ground cinnamon
1tsp chilli powder
1 red pepper, cut into bite-sized pieces
1 yellow pepper, cut into bite-sized pieces
6tbsp finely chopped basil leaves
10tbsp good-quality mayonnaise
200ml (7fl oz) natural yoghurt
2tsp finely grated ginger
4 garlic cloves, crushed
2 large pinches of saffron threads
1tsp ground cinnamon
1tsp chilli powder
1 red pepper, cut into bite-sized pieces
1 yellow pepper, cut into bite-sized pieces
6tbsp finely chopped basil leaves
10tbsp good-quality mayonnaise
This simple to make chicken main course just oozes flavour
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Method
1. Place the chicken in a large mixing bowl. Stir together the natural yoghurt, grated ginger, garlic, saffron, ground cinnamon and chilli powder, season well and pour over the chicken thighs. Toss to coat well, cover and marinate in the fridge for 6-8 hours or overnight if time permits.
2. Thread the chicken and pepper onto 8-12 metal skewers. Place on a grill rack and cook over a barbecue or under a medium hot grill for 10-12 minutes, turning the skewers once, until the chicken is cooked through.
3. Mix together the chopped basil leaves and mayonnaise until well blended. Season generously and serve on the side.
Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent
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