Chicken Tikka & Pineapple Skewers

We’ve teamed up with @OXOUK to create a mouth-watering summer recipe for you all to enjoy. This is by far the tastiest Tikka marinade recipe I’ve ever used (from the Dishoom cookbook), and coupled up with fresh pineapple is a match made in heaven.

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Cook: 4+ Hours

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Cut chicken thighs into 3 pieces, then transfer to a large bowl. Add all remaining chicken tikka marinade ingredients to a blender or food processor and blitz until smooth. Add chicken tikka marinade to chicken thighs and stir to coat. Cover and leave to marinade for 4-24 hours.
To a separate bowl, add all minty yoghurt sauce ingredients and mix until combined.
To cut your pineapple into chunks, slice the top end off, then cut in half lengthways, then cut each pieces in half again lengthways, leaving you with quarters. Carefully cut the core out of each half, then finally cut into large chunks.
Light coals on your BBQ 20 mins before you are ready to cook your chicken.
Add chicken and pineapple to your OXO skewers, then head over to the BBQ. Once coals are white all over, cook skewers for approx 10-15 mins (depending on heat of coals), whilst turning 3-4 times. Check they are cooked through and showing some charring, before removing from BBQ.
Serve immediately on a bed of chopped romain lettuce, radishes and tomatoes. Top with minty yoghurt sauce.

Nutritional Info

Per serving:
Cals – 318
Carbs – 12g
Protein – 26g
Fat – 17g

Ingredients

Serves 4

For the chicken tikka marinade:

  • 30g of ginger - chopped.
  • 2-3 cloves of garlic - chopped.
  • 10g of green chillies - deseeded and chopped.
  • 30ml rice wine vinegar.
  • Tsp of Deggi mirch chilli powder.
  • Tsp of turmeric.
  • 1 1/2 tsp of salt.
  • 2 tsp of sugar.
  • Tbsp of vegetable oil
  • 500g of boneless, skinless chicken thighs - each thigh cut into 3 pieces.

For the minty yoghurt sauce:

  • 250ml of low-fat yoghurt.
  • A handful of fresh mint - chopped.
  • 3-4 tbsp of fresh coriander - finely chopped
  • 1/2 tsp of cumin.
  • Juice of 1/2 a lemon.
  • Tsp of extra virgin olive oil.
  • 1/2 tbsp of honey.
  • Salt and pepper, to taste.

For the rest:

  • 1 pineapple.
  • 2 romaine lettuces - washed and chopped.
  • 1/2 a cucumber - sliced.
  • 10-12 radishes - thinly sliced.
  • 3-4 tomatoes - sliced.

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