Chicken tikka kebabs

Annabel Langbein Media

Yoghurt is such a great marinade ingredient - as well as taking up different flavour profiles, it delivers tenderness and juiciness to any kind of protein.

Ingredients

12	Boneless chicken thighs, skinless (Main)
4 cloves	Garlic, crushed
2 Tbsp	Fresh ginger, finely grated
1 tsp	Chilli powder
1 tsp	Turmeric
1 tsp	Mustard seeds
1 tsp	Soft brown sugar
½ cup	Plain yoghurt

Directions

1. Cut each chicken thigh into 3 or 4 strips. Place in a bowl or clean plastic bag and add all other ingredients. Mix through to coat evenly, then cover and chill for at least 1 hour or up to 24 hours.
2. Thread 2 strips of chicken on to each of the 18-24 metal skewers or soaked wooden skewers and barbecue over a medium heat or bake in an oven preheated to 250C until the juices run clear when chicken is pierced with a knife (10-15 minutes).

More Summer recipes for the barbecue

• Mediterranean lamb salad
• Grilled flank steak with quick green sauce