5 ounces of low fat natural yogurt
3 tbsp tandoori curry paste
4 chicken breasts,cut into 1 inch cubes
1 tsp lemon juice
1 green pepper,chopped
1 red pepper,chopped
1 tbsp oil
Mix the yogurt, tandoori paste and lemon juice together. Add the chicken and coat well before you cover and leave it all to to marinate in the fridge. Marinate your chicken for at least two hours, but for best results, try leaving leaving it in the fridge overnight.
Next, you want to prepare your peppers and oninos. Heat the oil in a frying pan and fry the peppers and onions for about 10 minutes, or until soft. Next, take your marinated chicken out of the fridge and thread the pieces onto skewers alternating between meat, peppers and onions. Preheat the grill, then grill the kebabs for about 20 mins, turning once about halfway in. Serve immediately with pitta breads, salad and sour cream.
Almaden Pinot Noir
Almaden Winery — California
The winery notes on this “soft and elegant” California wine suggests both a fruit and spicy character, which pairs well with the tandoori flavor and grilled elements of this dish.