Chicken tikka skewers with mint yoghurt
Spiced yoghurt chicken breast threaded on skewers and grilled until charred at the edges, with a cool mint yoghurt.
- Time40 min plus marinating
- LevelEasy
- Costabout £1.70 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the first measure of yoghurt with the cumin, coriander, turmeric, paprika, chilli, garlic and lemon juice. Add the chicken and stir well. Cover and leave for at least 30 minutes, or overnight in the fridge.
- 2
Heat the grill to high. Thread the chicken, pepper and onion onto skewers.
- 3
Spray the skewers lightly with low fat cooking spray. Grill for 12 to 15 minutes, turning now and then, until browned at the edges and cooked through.
14 min - 4
Meanwhile cook the rice following the packet. Drain well.
- 5
Mix the second measure of yoghurt with the mint and cucumber. Season with black pepper.
- 6
Serve the skewers on the rice with the mint yoghurt and lemon wedges.
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.