Ingredients

• 500 to 625 g - skinned, boneless chicken breasts
• 125 ml - oil
• 4 tbsp - distilled mat or white wine vinegar
• 4 cloves - garlic, pureed
• 2.5 cm. (1 inch) piece - fresh root ginger, pureed
• 1 tsp - garam masala
• 1/2 tsp - ground coriander
• 1 tsp - ground cumin
• 1/2 tsp - ground black pepper
• 3 tbsp - fresh coriander leaves, finely chopped
• 500 ml - natural yoghurt
• 1 - small onion, sliced and separated into rings
• a little lemon juice
• salt to taste

How to Make Marinated Chicken Kebabs

• Cut the chicken into 1.5 inch cubes.
• Mix together the oil, vinegar, garlic, ginger, garam masala, coriander, cumin, black pepper, 2 tbsp - of fresh coriander, salt to taste and the yoghurt.
• Put this mixture into a dish and stir in the chicken pieces.
• Cover and leave for at least 4 hrs or preferably overnight, in a refrigerator.
• Thread the marinated chicken cubes onto metal or bamboo skewers, leaving a little space in between each piece of chicken.
• Place under a hot grill and cook until golden brown.
• Baste the chicken occasionally with the remaining marinade.
• To serve, mix the onion rings and sprinkle some lemon juice on top just before serving and top with strawberry and mango salad.
• Serve hot with naan bread.