Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 15.94 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams chicken thigh fillets, roughly chopped
- 1/2 jar Patak's Tandoori Paste Marinade
- 8 white cup mushrooms, halved
- 2 limes
- 60grams baby spinach leaves
- 1 large mango, cheeks removed, flesh thinly sliced
- 2 Lebanese cucumbers, peeled into ribbons
- 1 small red onion, halved, thinly sliced
- 1/4 bunch mint, leaves picked
- 1/2 cup natural Greek-style yoghurt
- 75grams Patak's Mini Pappadums Plain
Nutrition per serving
1860kJ / 445Cal
1860 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
32.0grams
Fat
19.6grams
Carbs
34.0grams
Sugars
16.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Use tandoori paste to marinate meat for an easy, delicious twist on your grilling roster. These sizzling chicken and mushroom skewers will hit the spot at your next barbecue.
Method
Step 1 of 4
Place chicken in a large glass bowl. Add paste and stir to combine. Cover and chill for 30 minutes to allow flavours to develop.
Step 2 of 4
Thread chicken and mushrooms onto 8 skewers. Preheat a greased barbecue grill to medium-high heat. Add skewers and cook, turning occasionally, for 10-12 minutes or until browned and chicken is cooked through. Transfer to a plate. Cover loosely with foil and rest for 5 minutes.
Step 3 of 4
Meanwhile, juice 1 lime and cut remaining lime into wedges. Combine spinach, mango, cucumber, onion, mint and lime juice in a large bowl.
Step 4 of 4
Serve skewers with yoghurt, mango salad, lime wedges and pappadums.
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