Nathan Anthony's tandoori chicken kebabs
With the sun set to shine all week, Nathan Anthony is bringing us a taste of summer with his juicy tandoori chicken kebabs. It’s his latest recipe to go viral and easy to cook in the airfryer or on the BBQ! Not only that, it all cooks in 15 minutes - as we’re about to demonstrate.
Air Fryer Tandoori Chicken Skewers and Flatbreads
Serves: 3
Ingredients
400g chicken, cubed 2 tsp paprika 1 tsp cumin1 tsp garam masala 1 tsp turmeric 1-2 heaped tbsp yoghurt1 tbsp tomato purée1 tbsp garlic purée1 tsp ground ginger1 tbsp oil Juice of 1 lemon1 tsp red food colouringSalt and pepper
For the mint and lime yoghurt: 1-2 tbsp fat free yoghurt Juice of 2 limes Mint, freshly chopped Salt and pepper
For the flatbreads:350g self-raising flour, plus extra for dusting 1 tsp baking powder350g natural yoghurt Garlic and herb butter, melted (optional, for brushing once cooked)
Method
1. If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
2. Coat the chicken in the spices, yoghurt, oil, puree, ginger and lemon juice. Season with salt and pepper.
3. To cook quickly, make sure the chicken is cubed into small pieces, and add 5-6 pieces to a skewer. Spray the air fryer drawer with a little oil, and preheat if you have time. Air fry 2 skewers at a time, for 8-10 minutes at 200C, until cooked through and nicely coloured. Alternatively, keep the chicken pieces slightly larger, add more to a skewer and cook for 15-17 minutes at 200C, until cooked through.
4. While the chicken cooks, combine the ingredients for the mint and lime yoghurt in a bowl, and set aside.
5. To make the flatbreads, add all the flatbread ingredients to a mixing bowl and combine with a spoon. With clean hands, pat and bring everything together.
6. Dust a clean work surface with flour, and tip out the dough. Knead for a minute or so to bring together, then divide the dough in half. Split each half into 6 equal-size pieces. Using a dusted rolling pin, roll each piece into rounds, roughly 2-3mm thick.
7. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
8. Spray the air fryer drawer with a little oil, and lay out as many flatbreads as will fit without overlapping. Air fry at 180C for 3 minutes on each side, until puffed and golden.
9. Brush the hot flatbreads all over with the melted garlic butter, and serve with the tandoori skewers and yoghurt dip.