Yoghurt and saffron marinated chicken skewers

Serves: 4

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Total Time: 22

Prep Time: 10

Cook Time: 12

• 800 gram(s) (13/4lb) boneless, skinless chicken thighs, or breasts cut into bite-sized pieces
• 200 ml natural yoghurt
• 2 teaspoon(s) finely grated ginger
• 4  garlic cloves, crushed
• 2 large pinches of saffron threads
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) chilli powder
• 1  red pepper, cut into bite-sized pieces
• 1  yellow pepper, cut into bite-sized pieces
• 6 tablespoon(s) finely chopped basil leaves
• 10 tablespoon(s) good-quality mayonnaise

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.
4. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent

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