Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tip all of the ingredients into a large bowl with plenty of seasoning and mix really well. Cover and chill for at least a few hours but preferably overnight.
Heat the grill to high. Thread the chicken pieces onto four metal skewers, leaving any excess marinade behind, packing in the pieces so they are all touching. Put onto a baking tray and cook under the grill for 4-5 minutes or until charred, then flip and repeat until cooked through and charred all over.
Serve with flatbreads, raita, shredded lettuce and some pink pickled onions, if you like.