Spicy Chicken Kebabs with Raita
Over a year ago
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Ingredients
- 12 Chicken thigh fillets cut in to 2.5 cm pieces
- 500g low fat natural yogurt
- 1 grated zest and juice of lime
- 2 tbsp chopped fresh coriander
- 3 tbsp Veeraswamy Gujarat Masala Curry paste
- For the raita:
- 1 cucumber peeled and sliced
- 500g low fat natural yogurt
- 2 tbsp chopped fresh mint
- ½ tsp ground cumin
- pinch cayenne pepper
Accompaniment
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Description
Stephie's 18th!
Method
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1
Place chicken in large shallow dish. Combine yogurt, curry paste, lime zest and juice and coriander. Pour over chicken and coat well. Cover and leave to marinade in fridge 3-4 hours or overnight.
To make raita, mix together all ingredients in a bowl and chill until ready to serve.
Assemble kebabs, divide chicken evenly between 12 skewers. (Soak skewers first if wooden to prevent burning)
Preheat grill to high and place kebabs on wire rack. Grill 5-6 mins each side until lightly browned and juices run clear.
Serve with raita, pilau rice and warm naan breads.
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