Chicken Tikka Kebabs with Cucumber and Coriander Relish


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



  • 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.  Also store 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.