Glazed Tandoori Chicken Skewers and Cumin Potatoes
with Cucumber, Carrot and Baby Leaf Salad
Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Glazed Tandoori Chicken Skewers and Cumin Potatoes are designed with full-on flavour in mind. Whether you take it al fresco or bring some sunshine indoors, they're perfect for BBQ season. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
1 sachet(s)
White Cumin Seeds
1 unit(s)
Red Onion
240 grams
Diced British Chicken Breast
1 sachet(s)
Tandoori Masala Mix
1 unit(s)
Baby Cucumber
1 unit(s)
Carrot
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Baby Leaf Mix
40 grams
Mango Chutney
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Quarter and peel the red onion, then separate the layers.
Add the diced chicken and onion to a medium bowl. Drizzle over some oil, then sprinkle over the tandoori masala spice mix and 1/4 tsp salt. Toss to coat. IMPORTANT: Wash hands and utensils after handling raw meat.
Carefully thread the chicken and onion onto the skewers (2 per person).
Transfer the skewers to a lightly oiled baking tray.
When the wedges have 15 mins of cooking time left, roast the skewers on the middle shelf of your oven until golden, 15-20 mins. Turn halfway through. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.
Just before everything's ready, add the cucumber, carrot and baby leaves to the salad dressing and toss to coat.
Share the chicken skewers between your plates and drizzle over the mango chutney to glaze.
Serve the salad and spiced potatoes alongside with the mayo (see pantry for amount) for dipping.
Enjoy!
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