These flavourful spiced chicken kebabs are served with a cooling cucumber and yoghurt salad.
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In a large bowl, mix 100g yogurt with the curry paste. Add the chicken, season and toss to coat evenly. Cover and chill for 30 minutes (or make ahead and chill overnight).
Make the raita just before cooking the kebabs. In a bowl, mix the remaining 100g yogurt with the cucumber, tomato, cumin, most of the coriander and the shallot. Season, cover and chill until ready to serve.
Heat the grill to high. Push the chicken onto 8 metal or soaked wooden skewers. Cook the kebabs for 10-13 minutes, turning frequently, until thoroughly cooked, the juices run clear and there is no pink meat. Serve 2 kebabs per person with the raita, chapattis and lime. Scatter over the remaining coriander.
Typical values per serving when made using specific products in recipe
Energy | 1,235kJ/ 297kcals |
|---|---|
Fat | 13g |
Saturated Fat | 7.4g |
Carbohydrates | 8.2g |
Sugars | 6.9g |
Fibre | 3.7g |
Protein | 34.9g |
Salt | 1.41g |
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