Chicken Tikka Kebabs with Cucumber and Coriander Relish 

• 8 skewers
• 4 chicken breasts chopped into 8 pieces per breast
• 1 cucumber

Marinade

• 250ml natural yoghurt
• Juice 2 limes
• Piece of ginger about the size of your thumb, peeled and finely chopped
• 2 cloves garlic, chopped
• 1 teasp. Garam masala
• 1 teasp. Cayenne pepper
• 1 teasp. Turmeric
• Salt and black pepper

• 1 large onion, chopped
• 2 tablesp. coriander, chopped
• 1 tablesp. mint, chopped
• 3-4 scallions, chopped
• 1-2 chillies, chopped with seeds
• 125ml water
• Juice 2 limes
• 1 tablesp. sugar
• Salt

Start by mixing all the marinade ingredients together.  Add in the chicken pieces, coat with the marinade.  Then thread the chicken on to the 8 skewers.  Leave in the fridge until you are ready to cook.

To make the relish, just add all the ingredients into the processor and whiz for a few seconds, then taste for seasoning.  Store also in the fridge until ready to serve.

To cook the kebabs, place on a hot barbecue or grill pan for 5-6 minutes on each side until fully cooked.  Chop up the cucumber and mix with a tablesp of the relish.  Serve the kebabs on a bed of rice with a spoonful of the cucumber salad and remaining relish on top.