07 December 2016

tikka tikka kebab train

Summer's here (sorry for all you Northern Hemisphereans).  This means sun's out guns out, pour a chilled rosé, and fire up that barbee!  I stumbled across this super-tasty idea for a kebab the other day, love the idea of a tikka marinade and drizzle!  We enjoyed ours with haloumi and chicken, but prawns would also work really well here, or maybe some little lamb meatballs?  Makes 9 skewers

200 haloumi, cut into 18 cubes
9 button mushrooms, halved
enough chicken breast for 18 cubes
2 zucchinis, cut into thick slices (18 being the ideal number)
18 pieces of red capsicum, 18 of yellow
9 BBQ skewers (soak in water for a bit, they won't burn then on barbee)
knob butter
2 cloves crushed garlic
2 tsp freshly grated ginger root
4 tsp curry powder
1 cup natural yoghurt
2 tbsp lemon juice
salt and pepper
handful chopped coriander leaves, to garnish 
  1. Heat butter in pan, sauté garlic, ginger and curry powder for about 30 seconds, until aromatic.  Remove from heat.  
  2. Mix yoghurt, lemon juice, salt and pepper in a bowl.  Stir in spice mixture.  
  3. Pour half the marinade into a larger bowl, put half to be used as a drizzle into the fridge.  Mix haloumi, mushrooms, zucchini and chicken with the marinade.  Cover and chill in fridge for at least 20 minutes.  
  4. Thread haloumi, chicken and veges onto skewers (there should be anough for 2 pieces of each thing on each skewer).  
  5. Cook on heated BBQ until chicken all cooked through.  If you are going to bake them in the oven, preheat to 220 degrees celcius on fanbake - heat the tray you'll sit them on too - and bake for about 15 minutes or so.  
  6. Mix coriander into remaining sauce (thin out with a little water, if needed) and drizzle over top of kebabs.  Great with some BBQed asparagus and a couple of new potatoes.    

NB: Above photo courtesy of www.wearewhatweeat.co.nz 

No comments:

Post a Comment