CHICKEN SHASHLIK

CHICKEN SHASHLIK

Serves 4

2 tablespoon natural low fat yoghurt 
2 garlic cloves, crushed 
1 teaspoon root ginger, peeled and finely grated 
½ teaspoon  coarsely ground black pepper 
1 teaspoon  ground coriander 
A pinch of chilli powder 
1 teaspoon ground cumin 
¼ teaspoon  salt 
2 teaspoon tomato purée 
4 skinless and boneless chicken breasts, chopped into 2cm cubes 
1 onion, cut into chunks 
2 tomatoes, cut into quarters 
1 green pepper, de-seeded and cut into chunks 
1 tablespoon olive oil

8 bamboo skewers, soaked in water

In a bowl, mix together the yoghurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato purée. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours. 
Thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 mins until cooked through and golden brown.