Chicken tikka kebabs with cucumber and coriander salad

Cooking Salads Chicken tikka kebabs with cucumber and coriander salad

Marinated in spice and mild curry paste, these chicken skewers are dressed to grill.

Lables: Low carb Low sugar Lower gi Egg free Fish free Lactose free Shellfish free
  1. Combine the chicken, curry paste, cumin seeds and half the oil in a bowl. Thread the chicken mixture onto 8 metal or soaked bamboo skewers. Brush a barbecue flat plate or chargrill with a little of the remaining oil and heat on medium-high. Cook the skewers, turning once, for 5 minutes or until cooked through.
  2. Meanwhile, combine the lime juice, cucumber, radish, onion, tomato, coriander and remaining oil in a bowl. Season with salt and pepper.
  3. Cook the bread on the barbecue for 1-2 minutes or until charred and heated through. Serve with the skewers and salad.

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600g chicken thigh fillets, cut into 3cm pieces
2 tbsp tikka masala curry paste
1/2 tsp cumin seeds
2 1/2 tbsp olive oil
2 tbsp fresh lime juice
2 Lebanese cucumbers, quartered lengthways, coarsely chopped
3 radishes, trimmed, halved, thinly sliced
1/2 small red onion, thinly sliced
200g grape tomatoes, halved lengthways
1/2 cup fresh coriander leaves
8 pieces chapati or naan bread

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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