Chicken tikka kebabs with mint yogurt

Chicken tikka kebabs with mint yogurt

Healthier cooking does not have to mean from scratch. Start with a pack of ready-marinated meat and you can build a simple meal around it. You’ll need 4 skewers for this – if using wooden ones, soak them for 30 minutes in warm water first.

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HealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 1 small Essential Cauliflower (about 500g), broken into small florets
  • tsp sunflower oil
  • 1 tsp garam masala
  • 300g pack British Chicken Tikka-Marinated Breast Chunks
  • 2 Indian Mini Tandoori Naans
  • 1 small Essential Red Onion, finely sliced
  • 2 tbsp white wine vinegar
  • 4 tbsp Essential Fat Free Greek Style Yogurt
  • ½ tsp mint sauce
  • ½ x 25g pack coriander, leaves picked
  • 1 tsp nigella seeds


  1. Heat the grill to medium-high. On a large baking tray, mix the cauliflower, oil and garam masala; put on one side of the tray and cook for 10 minutes. Thread the chicken onto 4 skewers, then put on the other side of the tray; cook for 10 -15­ minutes more, until the cauliflower is tender and turning golden and the chicken is cooked through, the juices run clear and there is no pink meat remaining. Put the naanson another tray; warm under the grill for 1 minute.

  2. Meanwhile, mix the onion and vinegar in a small bowl with a pinch of salt; set aside. In another bowl, mix together the Greek yogurt and mint sauce. To serve, top the naans with the kebabs and cauliflower, add some pickled onion and mint yogurt, then scatter over the coriander and nigella seeds.


Typical values per serving when made using specific products in recipe


2,340kJ/ 555kcals



Saturated Fat












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