Duck Tikka Kebabs

cook 30 mins
Tags: Spicey
  • 4 large skinless duck breasts, cut into bite-sized pieces
  • 200 ml (7 fl oz) natural yogurt
  • 3 tablespoons tikka paste
  • 1 tablespoon finely grated garlic
  • 1 tablespoon peeled and finely grated fresh root ginger
  • juice of 2 limes
  • 2 red peppers, cored, deseeded and cut into bite-sized pieces
  • salt and pepper
  • chopped coriander leaves, to garnish
  • steamed rice
  • chopped cucumber salad
  • Put the duck in a large non-reactive bowl. Mix together the yogurt, tikka paste, garlic, ginger and lime juice in a small bowl, then season. Pour the mixture over the duck and toss to coat evenly, then cover and leave to marinate for 10 minutes.
  • Thread the duck on to 8 metal skewers, alternating with the red peppers. Cook under a preheated medium-hot grill for 5–6 minutes on each side or until the edges are lightly charred in places and the duck is just cooked through (it should still be a little pink in the centre).
  • Transfer the skewers on to 4 serving plates and serve with steamed rice and a chopped cucumber salad.
Like This? Try These
More on Food