BBQ Butter Chicken Kebabs

Instructions

1. In a frying pan over medium heat, cook the Patak’s^® Butter Chicken Spice Paste with the water for a few minutes to release the flavour. 
2. Let cool to room temperature. 
3. In a large freezer bag, combine the cooked mixture with the yogurt and add the chicken. 
4. Marinate in the fridge for at least 1 hour (to a maximum of 24 hours). 
5. Skewer the vegetables and chicken and brush the kebabs with the remaining marinade. 
6. Grill on BBQ preheated to medium-high, turning occasionally. 
7. Ensure chicken is cooked to at least 160 °F (74 °C) internally. 
8. Serve with warm naan.