Recipe for Tandoori Chicken Skewers 
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Yield:
1
Ingredients:
Amount Ingredient
This dish originates from the plains of the Punjab, at the foot of the
Himalayas, where food is traditionally cooked in clay ovens known as tandoors
hence the name.
4 x boneless, skinless chicken breasts, about 3 1/2 oz each
1 tbl lemon juice
3 tbl tandoori paste
3 tbl low fat plain yogurt
1 x garlic clove, crushed
1 tbl chopped cilantro
1 sm onion, cut into wedges and separated into layers
1 tsp oil, for brushing
salt
black pepper
cilantro sprigs, to garnish
rice pilaf, to serve
Instructions:
Instructions: 1. Chop the chicken breasts into 1-in cubes, put in a bowl and add the lemon juice, tandoori paste, yogurt, garlic, cilantro and seasoning. Cover and let marinate in the fridge for 2 - 3 hours.

2. Preheat the broiler to high. Thread alternate pieces of chicken and onion onto four skewers.

3. Brush onions with a little oil, lay the skewers on a broiler rack and cook for 10 - 12 minutes, turning once.

4. Garnish the kebabs with cilantro and serve at once with rice pilaf and nan.

(Nan is a flat, leavened bread, made with white flour and baked in a tandoor.)

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