A super easy and super tasty bbq classic
|Prep time||10 minutes|
|Cook time||14 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and finely grate the ginger, peel and finely chop the 2 cloves of garlic, then place in a large bowl with the yoghurt, oil and spices. Stir well.
Cut the 10 chicken thighs into 2cm cubes, coat well in the marinade, then season with sea salt and black pepper.
Cover with clingfilm and refrigerate for 2 to 3 hours.
Thread the chicken onto 12 skewers, then barbecue or grill for 15 minutes, or until golden and evenly cooked, turning occasionally.
Serve with roti and cucumber raita.