Chicken Tikka Kebabs with Cucumber & Coriander Relish
Intermed..
PREP IN
10 MIN
COOK IN
12 MIN
SERVE
4
Introduction
Fill the family with flavours of India with this handheld dinner option. Courtesy of www.bordbia.ie
Ingredients
- 8 skewers, soaked in water for 30 minutes
- 4 chicken breasts chopped into 8 pieces per breast
- 1 cucumber
- For the marinade:
- 250ml natural yoghurt
- Juice of 2 limes
- 1 inch fresh ginger, grated
- 2 cloves garlic, chopped
- 1 tsp Garam masala
- 1 tsp Cayenne pepper
- 1 tsp Turmeric
- salt and pepper
- For the relish:
- 1 onion, chopped
- 2 tbsp coriander, chopped
- 1 tbsp mint, chopped
- 3-4 scallions, chopped
- 1-2 chillies, chopped with seeds
- 125ml water
- Juice 2 limes
- 1 tbsp sugar
- salt
Method
- 1. 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.
- 2. To make the relish, just add all the ingredients into the processor and whiz for a few seconds, then taste for seasoning. Store also in the fridge until ready to serve.
- 3. To cook the kebabs, place on a hot barbecue or under the grill for 5-6 minutes on each side until fully cooked. Chop up the cucumber and mix with a tablespoon of the relish. Serve the kebabs on a bed of rice with a spoonful of the cucumber salad and remaining relish on top.
