Cock a leekie kebab

A Burns Night Supper with a wee twist from Punjab!

Cock a leekie kebab

Method:

  1. In a blender, puree lime juice, garlic, ginger, and chillies
  2. Add yoghurt, spices and colour and blend until smooth
  3. Mix with the chicken pieces and leave over night if possible. If not, you need at least 4 hours in the marinade
  4. Cut the green part of the leek off as close to the white as possible
  5. Blanch the leek in boiling water and wrap the prunes in the green of the leek
  6. Cut the white part of the leek on the slant to get 15 pieces and blanch as well
  7. Thread three chicken pieces on each of three long wooden or metal skewers followed by a bit of white leek, then prune until you have used up all of the chicken, leeks and prunes (if you are using wooden make sure you soak them so they don’t burn)
  8. Heat grill to high heat and lightly oil grates
  9. Place skewers on grill
  10. Cover grill; cook, turning occasionally until grill marks are visible and chicken is cooked. If you do not have a grill you can use a very hot oven
  11. Serve with Tamarind Sauce

Recipe provided by Tony Singh who is is preparing to celebrate both Burns and the 150th anniversary of the Indian poet Rabindranath Tagore.

Ingredients

  • 2 tbps fresh lime juice
  • 4 garlic cloves
  • 1 piece fresh ginger (2 inches)
  • 2 Green Birds Eye chillies, chopped
  • 200 mls Greek plain yoghurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp ground paprika
  • A few drops of red food colour
  • 20g pack fresh coriander, chopped
  • 3 skinless chicken breasts cut into 2 inch pieces (you need 15 bits)
  • 2 large leeks with quite a bit of green top
  • 15 pitted Prunes