Lakeland 61770, Instruction Booklet

Page: 14 / 20

14
RECIPES
Please note that all spoon measurements are standard metric, so 1 tsp is 5ml and 1 tbsp is
15ml. We recommend using a set of measuring spoons for accurate results.
TANDOORI CHICKEN KEBABS WITH MANGO CHILLI AND LIME SALSA
Makes 4
TIP: For an even quicker marinade, why not stir 2 tbsp ready-made tandoori paste into the
natural yoghurt.
Ingredients Quantity
Natural yoghurt 200g
Lemon juice 1 tbsp
Fresh root ginger 1tbsp, peeled and finely grated
Clove garlic 1, peeled and crushed
Garam masala 1 tsp
Sweet paprika 2 tsp
Generous pinch sea salt
Skinless and boneless chicken breasts 450g, diced into 2cm pieces
Wooden skewers 8
FOR THE MANGO CHILLI AND LIME SALSA
Ingredients Quantity
Medium ripe mangoes 2, stones removed and finely diced
Spring onions 4, trimmed and finely sliced
Finely chopped red chilli 1, optional
Freshly chopped coriander 3 tbsp
Juice of a lime 1
Salt and freshly ground black pepper To taste
Pitta breads or wraps To serve
WHAT TO DO:
In a bowl mix together the yoghurt, lemon juice, ginger, garlic, garam masala, paprika and
salt. Add the diced chicken to the bowl and stir until well coated. Cover and leave to
marinate for at least 2 hours, or ideally overnight for best results, in a fridge.
In a bowl combine all of the salsa ingredients until well mixed, then season to taste and
set aside.
Preheat the grill to 230°C. Thread the marinated chicken onto 8 wooden skewers. When
the grill is preheated, add the chicken skewers to the griddle plates and cook for 16-20
minutes or until cooked through.
Serve the tandoori chicken kebabs in pitta breads or wraps with the mango chilli and lime
salsa to accompany them.