Tandoori-style chicken skewers with green rice and cherry salad
- June 2017
- Serves 4
- Hands-on time 45 min, grill time 15-20 min, plus marinating
Take your barbecue up a notch with lightly charred courgette, pepper and marinated chicken skewers. Serve them alongside the green rice and cherry salad for a guaranteed family favourite.
- Gluten-free recipes
- 48.6g (14.4g saturated)
- 57g (15.2g sugars)
Chillies vary in heat so add just one if you don’t like your food too spicy. You can serve chopped chillies at the table for those who like extra heat. If you can’t get hold of cherries, try adding pomegranate seeds instead.
Marinate the chicken the day before and keep covered in the fridge.
Any leftover rice and chicken can be stored in the fridge, covered. Eat cold as a salad within 2-3 days, with a little extra yogurt on the side.
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