Tanddori Chicken Kebabs

These tasted way better than any takeaway! I dont think my home made pitta bread turned out right, too doughy really, but still tasted far better than the cardboardy shop-bought versions. The chicken was marinated overnight, but the marinade was very easy to make. I picked up the tandoori spice mix in my local Asian supermarket.

To make 2 kebabs -

2 chicken breasts, cut into strips
1 tsp tandoori masala spices
19 tsp natural yogurt

Mix the spices with the yogurt until completely blended. Add the chicken pieces, coat well & marinade overnight (or as long as possible).

Line a grill pan with foil, add 100ml water, then place the wire rack on top. Place the chicken on the wire rack, and put into a prehetaed oven (220c). Cook for about 20 minutes, turning once. Serve in a pitta, with salad and sauce (sauce recipe below).

Garlic kebab sauce

3 tblsp mayo
1 tblsp natural yogurt
1/4 tsp garlic powder
1 tsp olive oil
Pinch of salt
Pinch of dried parsley
1 tblsp water

Mix the ingredients (except the water) until thouroughly combined. Add the water a bit at a time until you get the desired consistancy. Chill in the fridge for 1-2 hours.