Grilled Tandoori Chicken Skewers

Ingredients

175 g/ 6 oz fat-free Greek yoghurt, plus extra to serve 2 tbsps tandoori paste 500 g/1 lb skinless chicken breast fillets, cut into strips 2 tsps cumin seeds 1 small cucumber ½ red onion, cut in half and finely sliced 3 tbsps fresh coriander leaves 2 lemons, cut into wedges Salt and pepper Reduced fat mini naan breads, to serve

Recipe

1. Mix together the yoghurt and tandoori paste in a large bowl, add the chicken and toss until the chicken is well coated. Set aside to marinate for as long as possible.
2. Preheat the grill to medium.
3. Heat a small frying pan over a medium heat, add the cumin seeds and dry-roast for 1 – 2 minutes, stirring frequently. Remove from the heat when seeds become fragrant and start to smoke.
4. Thread the chicken strips on to 8 small metal skewers and lay on a foil-lined baking tray. Cook under the preheated grill for 8 – 10 minutes until the chicken is cooked through, turning once.
5. Meanwhile, slice the cucumber into ribbons using a sharp vegetable peeler and arrange on 4 serving plates.
6. Scatter the onion and coriander over the cucumber, sprinkle over the toasted cumin seeds and season lightly with salt and pepper.
7. Place the chicken and lemon wedges on top and serve immediately with warm naan breads and extra yoghurt.

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