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Chicken Tikka Kebabs with Cucumber and Coriander Relish

Great for a barbecue or just on the grill. Kebabs and relish can be prepared well ahead. Good on the calorie count too!

4 people

Ingredients

    • 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
  • Cucumber and Coriander Relish

    • 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

     

Main

    • 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

Side

  • Cucumber and Coriander Relish

    • 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

     

Method

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.  

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Method

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.