Spot 12 wooden sticks into a large simmering plate of cold water to drench – this will prevent them from consuming.
Strip the garlic and ginger, at that point finely mesh and spot into a large blending bowl.
Add the yogurt, passata, 1 tablespoon of oil and the flavors, at that point blend well.
Cut the chicken into scaled down pieces and add to the bowl, at that point season with a minuscule spot of ocean salt.
Throw all that together to cover, at that point cover with clingfilm and spot in the ice chest to marinate for around 2 hours.
In the interim, divide and deseed the pepper, at that point roughly hack into pieces, roughly a similar size as the chicken.
Eliminate the sticks from the plate, dispose of the water and wipe the plate dry.
Separation and string the ingredients between your sticks – don’t push them excessively near one another else they will not cook as expected, at that point put onto the plate.
Put the iron dish on a high heat to heat up (or you could cook them under the flame broil or on the grill).
Shower the sticks with a little oil, at that point put onto frying pan and cook for 10 to 15 minutes, or until cooked through, turning like clockwork to get quite golden on all sides – you may have to work in clumps.
Once cooked, move the kebabs to a platter and present with a new zingy salad and some rice or flatbreads.
Raw stripped lord prawns would work a treat instead of the chicken, simply ensure they’re from feasible sources.
Use unfenced chicken thighs, if that is the thing that you have.
If you don’t have new ginger, utilize 1 teaspoon of ground ginger all things being equal.
Any shade of pepper would work extraordinary.
