2tbspvegetable oil- for brushing onto the chicken before grilling
2tbspfreshly chopped coriander
Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper.
Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
If you’re using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them burning during grilling.
Remove the marinated chicken from the fridge and thread onto skewers.
Brush the chicken with the oil, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.
Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
Serve with a sprinkling of freshly chopped coriander.
Can I make it ahead?You can marinate the chicken up to a day ahead, but I wouldn't recommend cooking the chicken ahead and then reheating later, as this will dry the chicken out.However, you can cook the chicken kebabs, cool them and serve them cold as part of a salad or wrap.Or you can cook, cool then refrigerate or freeze them (be sure to fully defrost them in the refrigerator), and add to curries so they won't try out upon reheating. Add them to your curry and cook through for 10-12 minutes - until piping hot throughout.Can I scale this recipe up or down?Yes, you can half or double the recipe keeping the same ingredient ratios.Nutritional information is per skewer/kebab (this information presumes you make 6 kebabs from the recipe).