Chicken Tikka Kebabs

Swap your takeaway for this delicious and amazingly simple chicken tikka kebab recipe, served on skewers with naan breads and a speedy mint raita. After marinating the chicken in store cupboard spices, you can dive into this delicious fakeaway which is on the table in less than 15 minutes!

Serves 4

Prep time 15 minutes plus 2 hours to marinade

Cook time 9 minutes

Ingredients

600g chicken thighs, skinless and boneless

1 medium lemon

Tikka marinade

5 tbsps natural yogurt

2 cloves garlic, finely grated

1 tbsp medium curry powder

2 tsp ground cumin

2 tsp ground coriander

½ tbsp ground turmeric

½ tsp medium chilli powder

1 tbsp tomato purée

1 tbsp vegetable oil

Salt and black pepper

Mint raita

150g natural yogurt

A small handful of mint leaves, finely chopped

1 clove garlic, crushed

Onion salad

1 medium red onion, halved and thinly sliced

4 salad tomatoes, cut into wedges

Small bunch of coriander, chopped

To serve

1 lemon, cut into wedges

4 naan breads

Method

1. Cut the chicken into bite sized pieces and put into a mixing bowl with the juice of half a lemon (the other half of the lemon will be used for the salad). Next, place all of the marinade ingredients into the bowl with the chicken, season with salt and pepper and mix until the chicken is combined in the marinade. Cover the bowl and place in the fridge to marinate for at least 2 hours, or overnight if possible.

2. When ready to cook, preheat the grill to high. Meanwhile, thread the chicken evenly onto 8 x 20cm metal skewers and place on a large baking tray lined with foil. Grill the chicken for 8-9 minutes, keeping an eye on them whilst they cook. At the same time put the naan breads on the shelf below and they will warm from the residual heat in the oven cavity.

3. If you want to, you can carefully turn the kebabs halfway through, if you prefer them charred on both sides. Check that the chicken is piping hot before removing the kebabs from the grill.

4. While the chicken cooks, prepare the sides; place the raita ingredients into a bowl and season to taste. Then for the salad, squeeze the remaining lemon juice into a mixing bowl, season with salt and pepper and toss the onion, tomato and coriander into the bowl.

5. Serve the tikka kebabs with warm naan breads, tomato and onion salad and a generous drizzle of mint raita.

Tip

If you do not have any fresh mint, use a spoonful of mint sauce from a jar.

Savings

51 minutes

49p