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Tandoori Chicken Kebabs with Spiced Cauliflower Couscous

Tandoori Chicken Kebabs with Spiced Cauliflower Couscous

This gorgeous take on a traditional Indian favourite is perfect for a quick and healthy mid week meal or weekend option.

Tandoori Chicken Kebabs with Spiced Cauliflower Couscous

Serves 4

6 chicken thighs, deboned, cut into large pieces
1/3 cup tandoori paste
200g Greek thick yoghurt, extra to serve
750g cauliflower, stems removed and chopped
2 tbsp olive oil, extra for brushing
2 tsp ground cumin
1 tsp ground coriander
1 tbsp lemon juice
4 kale leaves, torn, stems removed and blanched
½ cup roughly chopped flat-leaf parsley leaves
½ cup mint leaves

Combine chicken, tandoori paste and yoghurt in a large bowl; mix well to combine. Cover and refrigerate for 30 minutes.

Meanwhile, place cauliflower in a food processor; process until mixture resembles small grains. Set aside. Heat oil in a small saucepan over medium heat. Add cumin and coriander, season with salt and freshly ground black pepper. Cook for 1-2 minutes or until oil is warm. Add oil to cauliflower. Add lemon juice, kale leaves and parsley; toss well to combine. Set aside.

Thread chicken on to skewers; brush with extra olive oil. Heat a large non-stick frying pan over medium heat. Cook the skewers in batches for 4-6 minutes each side or until cooked through. Serve skewers over the cauliflower salad, sprinkled with mint leaves.

Smart Tip + Cauliflower prepared like this can also be substituted for cracked wheat in tabouli. It is a great wheat-free option.


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