10 chicken thigh fillets, cubed
3 tbsp Tikka paste
1 red onion, cut into wedges
½ cup coconut milk
2 tbsp lemon juice
8 wooden skewers, soaked in water
Once the wooden skewers have been soaked in water, thread two pieces of chicken and a wedge of onion alternately onto the skewer. Place the kebabs into a shallow, ceramic dish.
Pour the coconut milk and lemon juice into a jar with lid. Then add the Tikka paste. Shake until well combined. Season with salt and pepper if necessary. Pour the mixture over the kebabs and marinate for at least 2 hours, but ideally longer.
Lightly oil your barbecue and cook the kebabs on each side, until the meat is no longer pink inside – about 4-5 minutes each side.
Enjoy immediately with a tossed salad.