Chicken Shashlik Traybake
Tastes just as good as the real thing but much more healthy!
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800g skinless boneless chicken thighs although I used chicken breast and cut it into cubes
1 red onion cut into wedges
2 whole red chillies(if you want some added punch!)
2 to 3 peppers chopped
1 to 2 large handfuls of spinach
MARINADE
2 tbsp Greek yoghurt
3 cloves garlic, crushed
1 thumb sized piece of ginger grated (or squeezy tube)
2 tsp honey
Juice 1/2 lemon
1 red chilli -finely chopped (optional)
4 tsp of Tandoori spice mix
OR
1/2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Mix the marinade ingredients together in a bowl and add the chicken. Leave to marinate for anything from 30 mins to overnight.
Preheat oven to 200C. Add everything except the spinach to the roasting tin. Drizzle with some olive oil and season.
Roast for 30 mins if breast meat, maybe 40/45 if thighs.
Stir through the spinach and serve.
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