Tandoori Chicken & Pineapple Shaslik

A super tandoori recipe for the grill or barbeque, these luscious skewers are full of flavour. The contrast between the tangy tandoori marinade - made from our Tandoori Paste combined with yogurt - with the chunky peppers and juicy pineapple makes for a really tasty dish. This is a great recipe for a tandoori marinade, and works well on all sorts of meat or vegetables. Serve these up as a light meal, with a fresh green salad.

Serves: 4 people
Preparation time: 20 mins
Cooking Time: 15 mins
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

8 chicken supremes (inner fillets)
8 bamboo skewers
1 tbsp vegetable oil
4 tbsp Patak's Tandoori Paste
8 1½" cubes red pepper
8 1½" cubes green pepper
16 1" cubes pineapple
1 red onion, cut into 8 pieces
1 tbsp Total Greek yogurt
1 tsp black pepper, crushed
2 tbsp fresh coriander, chopped
½ tsp ginger paste
½ tsp garlic paste
1 tsp cumin seeds

Methods

Make a marinade with the Patak's Tandoori Paste, yogurt, oil, ginger paste, garlic paste, chopped coriander and cumin seeds. Mix the ingredients thoroughly and apply half the marinade to the chicken supremes and rub the remaining marinade into the peppers, onion and pineapple.
Place the chicken and vegetables in separate bowls, cover and marinate in the refrigerator for 2 - 6 hours (preferably overnight).
Soak the bamboo skewers in water for 1 hour and then thread the red onion, green pepper, pineapple, chicken supreme, pineapple and red pepper onto the skewers.
Sear the skewers on both sides then cook in a pre-heated oven 190°C or under a hot grill, turning occasionally, for 12 - 15 minutes or until the chicken is cooked through.
Serve hot with mixed salad leaves and cherry tomatoes, accompanied with Patak's Chutneys or Pickles