serves
4
prep
10 minutes
serves
4
people
preparation
10
minutes
Ingredients
- 2 brown onions, minced
- 1 garlic clove, crushed
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp ground black pepper
- 2 tsp salt
- 2 tbsp plain yoghurt
- 1 tsp tomato paste
- 2 tsp olive oil
- 1 orange, peel grated
- 1 birdseye chilli, chopped
Instructions
- Cut meat into even sized pieces and place in bowl.
- Mix all marinade ingredients together and rub over meat pieces. Leave to marinate for 24 hours.
- If marinating on one day, add a quarter of a peeled kiwi fruit crushed into the marinade to hasten the process.
- When ready to barbeque, thread the meat onto skewers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
