12 chicken skewers
1/4 tandoori paste
1/2 cup DODONI authentic Greek yoghurt
1/2 ts grated ginger
1/2 ts lemon zest
2 ts cumin seeds
2 ts olive oil
Combine the chicken skewers with all the ingredients in a bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
Brush a char-grill pan or barbecue with oil to lightly grease and preheat to high. Add the skewers and cook, turning occasionally, for 2-3 minutes or until browned and cooked through. You may serve the skewers with jasmine rice.