Chicken Kebabs with Tamarind Chutney
Ingredients
- 500gms Chicken Tenderloins 2 Tbsp Tamarind Date Chutney
- 2 Tbsp Greek Yoghurt
- I Grated Medium Size Onion
- 3 Tbsp SATHYA Chilli and Garlic Infused Olive
- Oil
- Salt to taste
Method
Cut chicken in cubes of desired size and put in a bowl.
Mix with yoghurt, tamarind date chutney and grated onion with pinch of salt and keep it in fridge for 2 hours or so,
Take a frying pan and heat the oil in pan. Put the marinated chicken and fry till brown and then serve.
You can have this on skewers over a BBQ as kebabs and serve over mash potato or with a nice green salad.
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Nuja's Infusions - Chilli & Garlic
2019 Bronze Medal and 2017 Best in Class and Silver award winning Nuja’s Chilli & Garlic infused Olive Oil will suit spicy Mediterranean, Asian and Indian palates. Try adding to an omelette or sautéing mushrooms, sprinkle the Chilli & Garlic infused oil over French Fries baked in the oven to add an extra dimension “You would first taste the garlic and then you taste the bite of the chilli” says Nuja.