Red, redder, reddest...We have to confess - we are a bit spice nuts and simply adore all Indian flavours. So, I got this recipe of my sister, and this one is very, very simple! Pieces of chicken are marinated in tandoori and oil. The meat is then threaded along with red pepper, onion and bacon onto skewers and traditionally cooked in a charcoal grill. Tandoori is a bit spicy (it consists of  cayenne pepper), but it gives chicken loads of flavour and turned out wonderfully moist, the vegetables became nice and charred. In general chicken served that way is low-cal and a lot healthier, as there's no sauce, plus it's grilled. Who needs fast foods and takeaways?

for 8 portions:

  • 4 chicken breasts
  • 2 red peppers
  • 1 onion
  • 250g smoked bacon
  • 5 tbs olive oil
  • 3 tbs tandoori spice
  • salt, pepper
  • 8 bamboo skewers

Mix olive oil with tandoori spice. Cut chicken into large chunks, place in a large bowl and mix with prepared marinade. Cover tightly and leave in the fridge for a couple of hours to marinate. Slice bacon, dice peppers and onion, season with salt and pepper. Preheat oven to 200°C. Thread pieces of chicken, onion, pepper  and bacon onto skewers, leaving a gap at the end so you can turn them. Cook under the grill for 25-30 minutes, turning occasionally until the chicken is cooked and the vegetables are nicely charred.