Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
· 200 g tandoori marinade
· 190 g Greek yoghurt
· 500 g chicken fillets, cut into pieces
· 200 g hummus
· 400 g cannellini beans, drained
· 500 g plain naan
· 1 red onion, thinly sliced
· 60 g baby spinach
· ½ cup coriander sprigs
· Lemon wedges, to serve
Preheat the grill on high. Line a baking tray with foil. Combine marinade with half the yoghurt in a dish. Add the chicken. Turn to coat. Set aside for 15 minutes to develop the flavours. Meanwhile, place the hummus and beans in a blender and blend until smooth. Arrange the chicken mixture in a single layer on the lined tray. Cook under the grill, turning occasionally, for 10 minutes or until cooked through. Heat the bread following packet directions. Place on a serving platter. Spread with hummus mixture. Top with the chicken mixture, onion, spinach and coriander. Serve with remaining yogurt.
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