Marco's Special sauce for Chicken kebabs
by Marco Biasetti
2 -3 hours
This is a really simple sauce to marinade chicken cubes for that extra special kebab on a summers day
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3cm piece of ginger
2 cloves of garlic
140 g natural yoghurt
2 tablespoons olive oil
60 ml tomato passata
½ tesapoon garam masala
½ teaspoon chilli powder
½ teaspoon smoked paprika
½ teaspoon turmeric
Blitz it up all the ingriedients apart from the peppers and onions, thoroughly coat chicken cubes, leave to marinate for 2-4 hours in a sealed tub in the fridge.
Slice up the peppers and onions and lay them on a tray, add the chicken to scewers and plae on top of the onions and peppers and cook in the oven for 15 mins until cooked through.
I cooked them in the oven as it was heating up with live flame then cooked naan bread in the hot oven afterwards similar the the way you'd cook a pizza.
Marcos top tip: To easily turn the kebabs over use flat metal skewers.