I love to make this little snack - sometimes really simply with just chicken thigh pieces that are marinaded and other times I like to use colourful peppers, mushrooms and red onions.
The chicken is left to marinate in a spiced yoghurt along with some vegetables and then skewered and cooked on a griddle or under the grill. The wonderful warming red colour of the meat comes from the delightful kashmiri chilli powder. This adds a little heat, but not too much as well as a slight smokiness making this a lovely dish to share with friends. It's also one of my summer staples as it barbecues beautifully - so easy to prepare and a fun one to get the children involved in too.
I would always serve this with and a crisp onion salad and my zingy mint chutney
|Typical values*||per Serving|
|of which saturates (g)||1.7|
|of which sugars (g)||2.7|