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Tandoori Chicken Kebabs

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Serves: 4
4 chicken breasts, about 175g / 6 oz each, boned and skinned
15ml / 1 tbsp lemon juice
45ml / 3 tbsp tandoori paste
45ml / 3 tbsp natural yogurt
1 garlic clove, crushed
30ml / 2 tbsp chopped fresh coriander
1 small onion, cut into wedges and separated into layers
a little oil, for brushing
salt and black pepper
fresh coriander sprigs, to garnish pilau rice and naan bread, to serve

Chop the chicken breasts into 2.5cm / 1in cubes, place in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, coriander and seasoning. Cover and leave to marinate in the fridge for at least 2-3 hours.

Preheat the grill. Thread alternate pieces of chicken and onion on to four skewers.

Brush the onions with a little oil, lay the kebabs on a grill rack and cook under a high heat for about 10-12 minutes, turning once. Garnish the kebabs with fresh coriander and serve at once with pilau rice and naan bread.

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