Grilled Tikka Tenderloins

Name: Grilled Tikka Tenderloins
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Asian Inspiration

30 mins Prep

10 mins Cook

4 Serves

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FOR THE CHICKEN:

1 pack Lilydale Free Range Chicken Tenderloins

1 tsp sweet paprika

½ tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp chaat masala

1 tbsp kasuri methi

1 tsp ginger paste

1 tsp garlic paste

1 ½ tsp flaky salt

1 tbsp lemon juice

2 tbsp yoghurt

FOR THE SKEWERS:

1 red capsicum, deseeded and cut into 1-inch pieces

1 green capsicum, deseeded and cut into 1-inch pieces

2 red onions, quartered and chopped

1 lemon, cut into wedges

Extra virgin olive oil spray

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Preheat oven to 240°C (220°C fan-forced). Place 8 wooden skewers in a large shallow bowl of water to soak. Line a 20cm X 30cm slice tin with baking paper.
Add all ingredients for the chicken in a large bowl and mix well. Set aside to marinade for 20 minutes.
Remove skewers from the water. Prepare each skewer by threading a piece of red capsicum, onion, green capsicum, marinated tenderloin, red capsicum, onion and green capsicum in that order. Repeat with remaining skewers and ingredients till you have 8 skewers. Spray them on both sides with the olive oil spray.
Place them across the prepared tray, resting them on the edge so they are lifted off the base. Bake in the preheated oven for 9 mins. Turn them over, switch oven to the grill function at 210°C (190°C fan-forced) and grill for 10-12 minutes until golden and starting to char.
Remove from the oven and serve with lemon wedges.