Tandoori chicken skewers with cucumber raita
Yoghurt and spice marinated chicken, charred on the edges, with a cool mint and cucumber raita.
- Time35 min plus marinating
- LevelEasy
- Costabout £1.73 a head
Ingredients
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Method
- 1
Mix the first yoghurt with the spices, garlic, ginger, lemon juice and oil. Stir in the chicken, cover and leave in the fridge for at least 1 hour, or overnight.
- 2
Heat the grill to high, or heat a griddle pan until very hot. Thread the chicken onto 8 skewers.
- 3
Cook for 12 minutes, turning every 3 minutes, until charred in places and cooked through with no pink inside.
12 min - 4
Mix the second yoghurt with the cucumber and mint. Season with black pepper.
- 5
Serve the hot skewers with the raita spooned alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.