Chicken Tikka Hanging Kebabs

Healthy, nutritious and so easy to make.

Ingredients

1. 500g Chicken Thigh meat cut into chunks.

2. 250g Greek Yoghurt.

3. 3 Tbsp. Your favorite tikka spice mix.

4. 1 Tbsp. Fresh lemon juice.

5. Salt and pepper to your taste.

For the hanging kebabs

1. 6 Mushrooms.

2. 8 Slices of red onion (keep the 'petals' large).

3. 8 Slices of red pepper / or a mix of red and green.

4. Your choice of sides to serve. Fries, Salad etc.

Method

1. A few hours before you intend to cook the chicken, place all the ingredients shown above into a bowl, and mix thoroughly to ensure all the chicken is coated in the spice mix. Then place into the fridge until you are ready to cook.

2. Preheat your oven to 190 degrees.

3. Wipe the mushrooms with a piece of kitchen roll if needed.

4. Peel the red onion and cut into 4 then peel away the 'petals'.

5. Slice the red pepper into large chunks.

6. Remove your marinating chicken tikka from the fridge.

7. Starting with a mushroom - Skewer it onto a skewer, then place a piece of chicken on, then the red and green pepper. Keep alternating until you have used up all the chicken and vegetables.

8. Place the skewers onto a baking tray and place in the heated oven for 30 minutes, until the chicken is not pink and it has taken on some colour.

9. Once cooked, remove the skewers from the oven and push a wedge of lemon onto the bottom of each skewer to secure them ready to hang.

10. Serve with your choice of sides, we had fries with a green salad and mayo to dip.