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Ingredients
- 3 lb boneless, skinless chicken thighs Juice from 4 lemons
- 1 Tbsp. salt (15ml)
- 1/2 c. plain yogurt (125ml)
- 3 Tbsp. grnd almonds (15ml)
- 1 Tbsp. freshly grated ginger (15ml)
- 5 x cloves of garlic
- 3 tsp paprika (15ml)
- 2 tsp garam masala (10ml)
- 1 tsp turmeric (5ml)
- 1/2 tsp freshly grnd pepper (2.5ml)
- 1/2 tsp cayenne pepper (2.5ml) Extra virgin extra virgin olive oil
Directions
- Combine chicken lemon juice and salt in a large bowl and toss till the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
- In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mix. Close the bag and place it in the fridge to marinate for 4 hrs up to overnight.
- Place some bamboo skewers into water and leave to soak for 30 - 45minutes.
- Remove the chicken from the refrigerator 1/2 hour prior to cooking time. Leave it to come to room temperature
- Preheat the grill to medium high heat.
- Place two or possibly three pcs of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way which the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 min per side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 20 | 43% |
| Total Fat 2.36g | 3% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1760mg | 73% |
| Potassium 156mg | 4% |
| Total Carbs 5.18g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.85g | 1% |
| Protein 2.11g | 3% |
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