Tandoori Chicken Skewers with Yoghurt Mint Sauce

Tandoori Chicken Skewers with Yoghurt Mint Sauce

I have taken this recipe directly out of "The Biggest Loser" cookbook, and haven't really needed to modify it apart from the cooking method slightly. This is a weekend dish, merely because the skewers need 2 hours to marinate, but it's really tasty and dead easy. It is a bit spicy. If you like spicy food it's nothing, but I don't like spicy food and I can only JUST handle the spice in this one. I need lots of the yoghurt dressing to help it along!

I have broken it down into time frames to make it easier- so you're not caught out.

Time Taken?: Once you start cooking (i.e. marinating has happened) it's very very quick. About half an hour, probably less, including cooking the rice (and depending on how you cook the rice).

2 year old friendly?: No, it's too spicy. But use this as a special adult treat and pop some chicken fingers or fish fingers in the oven for little one. It is a weekend after all!

INGREDIENTS
500g chicken tenderlions
1/4 cup tandoori paste
1/4 cup Light & Creamy Coconut Flavoured Evaporated Milk
200g low-fat natural yoghurt
2 tablespoons chopped mint leaves
1 tablespoon lemon juice
1/2 teaspoon sumac, plus extra to serve
2 cups steamed rice to serve
10-16 bamboo skewers (one per tenderloin)

2.5 HOURS BEFORE SERVING
Soak the skewers in water for 30 mins

2 HOURS BEFORE SERVING
Thread the chicken tenderloin pieces onto the prepared skewers and place in a shallow dish.
Mix together the tandoori paste and evaporated milk and pour over chicken. Turn to coat.
Cover with plastic wrap an refridgerate for 2 hours to marinate

30 MIINUTES BEFORE SERVING
Put your rice on to cook
Place the yoghurt, mint, lemon and sumac in a bowl and mix well
Heat a non-stick fry pan (I use my large griddle plate as it fits all skewers on it) over medium heat.
Cook the chicken skewers for 3 minutes on each side until browned and cooked through (the book says to baste them regularly with marinade, I don't as I don't like them too spicy).
(NOTE: I always find they do stick a little to the pan even with a non stick pan as the sugar in the marinade burns easily. Having the pan not too hot helps, but if they do stick a litle and the marinade burns a bit, don't sweat it, they still taste good!).
Sprinkle the tandoori chicken skewers with a little extra sumac and serve with the yoghurt sauce and steamed rice.