Preparation / Directions:
Put the chicken in a mixing bowl and add the lemon juice, salt and sugar.
Mix thoroughly and set aside for 30 minutes.
Beat the yogurt and cream together in a bowl until smooth, then add the
remaining ingredients, except the oil, butter and garnish. Pour the
marinade over the chicken and stir to distribute and mix well. Cover and
leave to marinate in a cool place for 3-4 hours, or overnight in the
refrigerator. Once marinated it can be left in the fridge up to 48 hours.
Preheat the grill to high. Remove the grid from the grill pan and line
with a piece of foil, then brush with a little oil. Thread the chicken on
to the skewers, leaving a slight gap between each piece. Place the
skewered chicken in the prepared grill pan and cook approx 10cm (4 inches)
below the element for 5 minutes. Baste generously with some of the melted
butter, reduce heat slightly and cook for a further 5 minutes. Turn the
skewers over nad brush with the remaining butter. Cook for 4-5 minutes,
then remove the chicken from the skewers and place in a serving dish.
Garnish with the onion, lemon, tomatoes and chilli.
Converted by MC_Buster.
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