COOKING INSTRUCTIONS
- 1 Blend the yoghurt with the tomato purée and spices. Stir in the chicken pieces. Cover and allow to marinate for one hour in the refrigerator.
- 2 Thread the chicken onto 8 satay sticks or 4 skewers and place under a pre-heated grill for 15-20 minutes, turning occasionally. If using the barbecue, cook over the coals on a rack for 20 minutes, turning the skewers occasionally.
- 3 Mix the dip ingredients together and serve with the kebabs.
- 4 The hot Indian spiced kebabs are balanced by the cooling dip - great for starters or as a snacks.
