Made with Kitchen IQ Sous Vide Chicken Breast and served with mint and cucumber raita, this - this flavourful creation takes under 30 minutes in total! With sous vide chicken breast, you don't risk undercooking or overcooking the chicken - so you'll get juicy, tender meat every time.
Try our delicious charred tandoori chicken skewer recipe today.
Ingredients
Method
Remove Sous Vide Chicken Breast from packaging and cut into 2cm cubes.
Mix tandoori paste with 200ml of plain yogurt - rub onto chicken cubes to marinate.
Skewer 2-8 pieces of chicken each, depending on the size of preference.
Optional - add pieces of peppers in between cubes.
Line a tray with baking paper and roast skewers in the oven - 250°C for 10-15 minutes until charred nicely.
(Making the raita.) Cut one cucumber lengthways and scrape out the seed.
Grate cucumber and squeeze out excess moisture - discard seeds and juice.
Mix 500ml of plain yogurt with the cucumber, chopped mint, cumin powder and the juice of 2 lemons.
Serve! Serve skewers and raita together alone, or with some fresh salad and flat breads.
