1. Soak 8 skewers in water to prevent burning. Thread 2 pieces of chicken and a wedge of onion alternately along each skewer. Place the skewers in a shallow, non-metallic dish. 2. Combine the tikka paste, coconut milk and lemon juice in a jar with a lid. Season and shake well to combine. Pour the mixture over the skewers and marinate at least 2 hours or overnight if time permits. 3. Cook the skewers on a hot, lightly oiled barbecue grill or grill pan for 4 minutes on each side, or until the chicken is cooked through. Put any leftover marinade in a small pan and bring to a boil. Serve as a sauce with the tikka kebabs. ---------------------------------------------------------------------------
Nutrition
Ingredients
