Ingredients

• 500 gm. boneless chicken, breast or other

• First marinade

• 2 tbsp. vinegar or lemon juice

• 1 inch piece of ginger, peeled and roughly chopped

• 3-5 cloves fresh garlic, peeled

• 1 1/2 tsp. salt, adjust to taste

• Second marinade

• 2 tbsp. full fat cream cheese (low fat cream is not as nice) or Ricotta Cheese.

• 3 tbsp. sour cream or thick yoghurt, not low fat

• 2 tsp. corn flour (not maze flour)

• 1 egg, lightly beaten

• 1 tsp. sweet paprika powder for colour

• 3 red or green chillies, finely chopped. Fresh red chillies look nicer

• 1 tbsp. coriander leaves, finely chopped

• A few strands of saffron, soaked in 1 tbsp. of warm water

• 1 tsp. Garam Masala**

• For serving

• 1/2 head of lettuce, finely shredded

• 1 lemon or lime, cut into small wedges

Instructions

1. Cut chicken pieces into roughly 2 inch/5cm. pieces.

2. Place ginger, garlic, salt and vinegar/lemon juice in a blender and pur?e.

3. Place chicken pieces in a bowl, add the marinade, mix and leave for 1 hour.

4. Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour.

5. Lift chicken pieces from the first marinade, shaking the excess liquid out. Add them to 2nd marinade and mix well. Allow to stand for an hour. You can leave them in the fridge for longer or even overnight. Cover with a cling film or put in an airtight box.

6. Thread on bamboo skewers*, that have been previously soaked in water, loosely. You can cook the pieces directly on a tray, without the skewers.

Notes

• *Soak bamboo skewers in water for 1/2-1 hour before using. This will stop them from burning out during cooking.

• **You can use green/small cardamom powder, instead of garam masala, if you would like your kebabs to be milder.

• You can add a few chunks of green/red peppers and chunks of onion on skewers, in between the chicken pieces.