Spicy Chicken Kebabs

The term spicy does not necessarily mean hot but more aromatic as it is in this case. This recipe make for a wonderful light dinner which is quick to prepare and works very well on the BBQ for that tandoori taste.

Ingredients

500g Chicken Breast (2½)
1 teaspoon Ground Turmeric
1 teaspoon Ground Coriander
½ teaspoon Ground Cumin
1 teaspoon Paprika
1 clove of Garlic (about 4g)
5g Fresh Root Ginger
1 Lemon Juice
150g Sour Cream

Preparation Time: 10 minutes (and at least 1 hour marinading) (if you have time)
Cooking Time: 13 minutes
Serves: 4

Method

Peel and grate the garlic, grate the ginger and put them with all of the other ingredients, except for the chicken, into a mixing bowl.
Then mix them all together.
Chop the chicken into equally sized pieces.
Put the chicken into the bowl with the marinade and mix them around so that each piece is completely coated.
Cover the bowl with a piece of cling-film/plastic-wrap and put it into the fridge for (ideally) at least an hour, preferably overnight (it can be cooked straight away but it really does benefit from some marinading time).
When you are ready to cook, turn on your grill to the very-hot setting and take the marinading chicken out of the fridge.
Evenly thread the chicken onto skewers.
Put the chicken under the grill and cook it for about 13 minutes, turning it over halfway through. The chicken should just be beginning to char on edges.
Serve. We served it with Naan Bread, Raw Cabbage, Cucumber and Chilli Salad and sour cream mixed with chopped fresh corriander.

Useful Information

Can it be Frozen? Yes.

Can it be prepared in advance? Yes, to stage 5 up to 48 hours in advance.

Will leftovers be nice? Yes, for up to 3 days.

Notes

This works extremely well on a barbeque (to make sure it is cooked, pull apart two of the pieces of chicken, if the meat is white and opaque all the way to the skewer, then it is cooked).