Ingredients

• 1 kg chicken breasts or deboned lamb, cut into bite-sized pieces
• 4 tbsp Spicemaster Tikka Masala
• 3 cloves fresh garlic, peeled and minced
• 2 tbsp fresh ginger, peeled and minced
• 5 tbsp fresh lemon juice
• 1 cup plain, high-fat yoghurt
• ½ cup cooking oil

Preparation

1. Combine all ingredients into a mixing bowl and ensure that the meat is thoroughly coated with the mixture.
2. Set aside to marinade for at least 30 minutes, allowing the flavours to penetrate and naturally tenderize the meat.

Method

1. For best results, use a medium to hot charcoal grill. Skewer the meat onto skewers evenly and place directly on the grill. Grill over coals for 20 to 30 minutes, turning frequently and basting with leftover mixture, if necessary.
2. For oven cooking, grill at 180 degrees for 30 minutes, turning halfway through cooking time.
3. Add salt to taste. Serve with french fries, rotis and a fresh garden salad.
   

Contains no additives or preservatives

Allergen(s): Mustard Seed