In this week’s column, DAVE STANFORD cooks up Chicken Tikka Kebabs.

THESE are so simple to make but pack plenty of flavour. I think I picked this recipe up from a magazine, and it’s an easy dish to make when you’ve not got a lot of time on your hands but don’t want to compromise on taste.

For a quick, healthy dinner, they can be served with couscous or rice, with salad. They are also great served in warm pittas and make for something a bit different for picnics or in the kids’ packed lunches for school.


Serves two to three

Ingredients:

A couple of decent-sized chicken breasts
4 tbsp low fat natural yoghurt
2 tbsp mango chutney
2 tbsp tikka curry powder (this gives the kebabs a fairly mild kick,adjust to taste)
A red onion cut in to wedges
Couple of peppers, cut to 50p-size chunks
You could also add some cherry tomatoes if you have room on your skewers!


Method

Cut the chicken into bite-sized pieces and place in a bowl. Stir in the yoghurt, chutney and curry powder and season well.

Leave to marinade for at least 15 minutes (I like to prepare the meat the night before and leave overnight in the fridge), then thread on to the skewers with the chopped onions and pepper.

Bung under a pre-heated medium grill for 15 to 20 minutes, turning occasionally until cooked through and charred, which gives the kebabs a lovely, sweet, smoky flavour.


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