Tandoori Chicken Skewers with Mango Salsa

Ingredients

• 600 g Chicken breast fillet
• 1 clove garlic
• 1 organic lemon (zest and juice)
• Salt
• 2 tbsp tandoori masala spice mix (Indian spice blend)
• 200 g Greek yogurt
• 300 g fennel (2 young bulbs)
• 2 mangoes
• 20 g ginger root
• 1 organic orange (zest and juice)
• 1 tsp Honey
• 2 tbsp nut oil
• 1 tbsp thyme leaves
• Cayenne pepper
• 5 g coriander

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into about 1 cm thick slices. Peel and chop the garlic and add it to a bowl. Mix in lemon zest, lemon juice, a pinch of salt, tandoori masala and yogurt. Fold the chicken pieces in well and cover; marinate for at least 2 hours in the refrigerator.

2. 2.

   Meanwhile, clean and wash the fennel, then shred it finely; peel the mangoes, remove the flesh from the seeds and slice them. Combine both in a bowl. Peel and finely chop the ginger. Add orange zest, orange juice, honey, oil and thyme; season with salt and cayenne pepper. Drizzle over the mango and fennel and let sit.

3. 3.

   Remove the meat from the marination, skewer it and grill in a hot skillet all around for 10–15 minutes on medium heat. While cooking, wash and pat dry coriander leaves. Sprinkle the skewers with coriander and serve with mango salsa.