Tandoori Chicken Kebabs


Add Tandoori Paste to yoghurt and stir vigorously with a fork.

Combine the chicken pieces with the Tandoori Paste and yoghurt in a medium bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.

Thread 2-3 pieces of chicken on to each skewer.

Brush a chargrill pan or barbecue with oil to lightly grease and pre-heat to high.

Cook the chicken kebabs, turning occasionally, for 4-5 minutes or until browned and cooked through. Transfer to a plate and cover with foil.

Serve with baby papadums and mango chutney, if desired.



1kg chicken thigh fillets, cut into 3cm pieces

1 or 2 x 50g  Island Curries Tandoori Paste according to taste

2 tbs natural Greek Style Yoghurt