(see also Tandoori Marinade)
500 (1 lb) boneless, skinless chicken breast, diced
6 – 8 tablespoons fresh lemon juice
275 ml (9 fl oz) Tandoori Marinade
Put the chicken into a large bowl with the lemon juice, working it in well with your fingers. This is to ‘de-grease’ the chicken in preparation for marinating. Leave it to stand for 1 hour. Strain off and discard the juices, then combine the Marinade with the chicken, cover and refrigerate for at least 6 hours, or overnight, but preferably for 24 hours. Thread the tikkas onto metal skewers and EITHER barbecue over hot coals for 10-15 minutes, turning several times, OR cook under the grill (broiler?) for 15 minutes, OR bake in the oven for 15-20 minutes at 190 C (375 F). Good hot or cold.