- 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
Bookmark Recipe
Chicken Tikka Kebabs with Cucumber and Coriander Relish
4 people
Ingredients
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
Copy TextStart 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.
The Quality Mark & You
Learn moreMethod
Copy TextStart 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.
