Prep Time
25 Minutes
Cook Time
55 Minutes
Makes
6
Ingredients
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6 Mission Mini Naan, heated in microwave for 1min on high
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Marinade:
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4 -5 tbsp Tandoori Tikka paste
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¼ cup natural yoghurt
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3 large chicken thigh fillets, trimmed of fat & each cut into 4 portions
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To serve:
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2 cups baby spinach leaves
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½ punnet cherry tomatoes, cut into quarters
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½ cup natural yoghurt
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1 lime, cut into wedges
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Micro herbs, optional
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Instructions
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Step 1
Combine the Tandoori Tikka paste and yoghurt in a bowl and add chicken. Toss well to coat the chicken in the marinade. Cover chicken with plastic wrap and refrigerate for at least 1 hour or overnight if possible.
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Step 2
Preheat a BBQ grill on high. Meanwhile, thread 2 pieces of chicken onto metal skewers to make 6 skewers. When BBQ grill is hot, lightly oil grill. Place chicken skewers on the BBQ and cook for approximately 4 minutes each side, or until chicken is cooked.
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Step 3
To serve; place warm Mission Plain Mini Naan on a serving plate and top each naan with a chicken tikka skewer and a squeeze of lime. Add a dollop of yoghurt and serve with baby spinach leaves and a few cherry tomatoes.
