Chicken Tikka Skewers with Rachel’s Coconut Raita
It’s barbecue weather at last and this low fat recipe is quick and tasty. It’s also good as a starter – add more chilli powder if you like it spicier!
Serves: 6 as a starter
Preparation time: 10 minutes plus marinating time
Cooking time: 15 minutes
Ingredients
450g boneless chicken breasts, cut into cubes
Marinade
1 tsp grated fresh root ginger
2 cloves garlic, finely chopped
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp Halen Môn sea salt
150ml Rachel’s Greek style coconut yogurt
Juice of ½ lemon
1 tbsp chopped fresh coriander
Raita
225ml Rachel’s Greek style coconut yogurt
Juice of ½ lemon
Handful of chopped fresh coriander
Halen Môn sea salt and freshly ground pepper for seasoning
Method
Mix together all of the ingredients for the marinade in a bowl, add the chicken cubes, cover and leave to marinate in the fridge for at least two hours, preferably overnight. Pre-heat a grill, griddle or the barbecue to a medium heat.
Skewer the chicken pieces and cook for approximately 15 minutes, turning several times, until cooked through.
To make the raita, mix all of the ingredients together and season to taste with salt and pepper.
Serve the skewers with the raita, a wedge of lemon and mixed salad leaves.
Healthy Option
For your five a day add peppers, onions, cherry tomatoes or button mushrooms to the skewers.