Tandoori Chicken Skewers With Herbed Quinoa Recipe

About this recipe

Juicy tandoori-spiced chicken skewers grilled to perfection, served with a fragrant herbed quinoa for a balanced and flavorful lunch.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 200 G Authentic Greek Yogurt
• - PLJ Lemon Juice Original Sharp 500ml
• 1 L Olive Oil – Organic
• - Forest Whole Foods Organic White Quinoa
• - Potts Vegetable Stock Can
• 100 g Wijaya Coriander Seeds 100G
• 25G Natco Mint
• - Jalpur Cumin Seeds
• 1 Kg Red Onion 1kg
• 1 piece Yellow Bell Pepper
• 950G Shazans Chicken Breast
• 100 G Natco Paprika Powder
• - Tata Salt

Instructions

1. 1. Cut the chicken breast into bite-sized cubes and place them in a mixing bowl.
2. 2. In a separate bowl, mix yogurt, ginger-garlic paste, tandoori masala, paprika, lemon juice, and salt to create the marinade.
3. 3. Add the marinade to the chicken, mix well, and let it marinate for at least 20 minutes.
4. 4. Soak wooden skewers in water to prevent burning while grilling.
5. 5. Dice the red onion and bell peppers into chunks similar in size to the chicken cubes.
6. 6. Thread the marinated chicken, red onion, and bell peppers alternately onto the skewers.
7. 7. Heat a grill pan or preheat a grill to medium-high heat and lightly brush it with olive oil.
8. 8. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
9. 9. While the chicken cooks, rinse the quinoa under cold water to remove bitterness.
10. 10. In a saucepan, toast cumin seeds in a small amount of olive oil until aromatic, then add the rinsed quinoa.
11. 11. Pour in the vegetable stock, bring to a boil, reduce heat, and simmer for 15 minutes until the quinoa is fluffy.
12. 12. Chop fresh coriander and mint leaves finely and stir them into the cooked quinoa.
13. 13. Plate the herbed quinoa and serve it alongside the hot tandoori chicken skewers.
14. 14. Garnish with additional fresh coriander and a wedge of lemon for added flavor.