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Spicy yoghurt chicken skewers

  • 1:20 Prep
  • 0:08 Cook
  • 4 Servings


  • 12 (500g) chicken tenderloins, trimmed
  • 1 cup reduced-fat plain yoghurt
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Pinch chilli powder
  • 1 1/2 teaspoons finely grated lime rind
  • Steamed Basmati rice, to serve
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve


  • You'll need 12 pre-soaked bamboo skewers.


  • 1
    Thread chicken onto skewers. Place in a ceramic dish. Combine yoghurt, garlic, ginger, cumin, coriander, turmeric, chilli and lime rind in a bowl. Pour over chicken. Turn to coat. Cover. Refrigerate for 1 hour, if time permits. Drain marinade.
  • 2
    Preheat barbecue plate or chargrill pan on medium heat. Place a piece of baking paper on plate or chargrill pan (see note). Cook skewers for 3 to 4 minutes each side or until chicken is golden and just cooked through. Serve with rice, coriander and lime wedges.

Source: taste.com.au


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