Chicken skewers in Tandoori

Name: Chicken skewers in Tandoori
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 walnut-sized piece of ginger tuber; 2 Garlic cloves; 200 g Skimmed milk yoghurt; 1 (25 g) Bag of chicken Tandoori (spice mixture by Ubena); 1 knife tip ground cilantro; 1 TEASPOON Sugar; 800 g Chicken filet; 12 Sticks of lemongrass (Asia Shop); 7-10 Tbsp Oil; 7-10 Tbsp Salt; 300 g Long grain rice; 7-10 Tbsp Lime and fresh coriander

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 walnut-sized piece of ginger tuber
2 Garlic cloves
200 g Skimmed milk yoghurt
1 (25 g) Bag of chicken Tandoori (spice mixture by Ubena)
1 knife tip ground cilantro
1 TEASPOON Sugar
800 g Chicken filet
12 Sticks of lemongrass (Asia Shop)
7-10 Tbsp Oil
7-10 Tbsp Salt
300 g Long grain rice
7-10 Tbsp Lime and fresh coriander

Directions

1
Peel the ginger and dice very finely. Peel garlic and press it through the garlic press. Mix both with yoghurt and spice mixture. Season with ground coriander and sugar. Wash the chicken filet, dab dry and cut into cubes.
2
Skewer on the sharpened lemon grass. Pour the marinade over the skewers. Leave in the fridge for 2-3 hours. Put rice into boiling salted water. Leave to swell on low heat for about 20 minutes.
3
In the meantime, place the skewers on an oiled baking tray, salt lightly. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 10 minutes. Serve the skewers and rice garnished with plenty of lime and fresh coriander.