Chicken Tikka Kebabs with Red Onion Relish

cook 20 mins
  • 150 ml (5 fl oz) low-fat natural yogurt
  • 2 tablespoons tandoori or tikka paste
  • 4 tablespoons lemon juice
  • 4 skinless chicken breast fillets, cut into bite-sized pieces
  • 1 red onion, finely sliced
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon olive oil
  • basmati rice, to serve
  • Mix together the yogurt, tandoori or tikka paste and half the lemon juice. Add the chicken and stir well. Thread on to skewers and place on a foil-lined grill pan.
  • Cook under a preheated hot grill, turning occasionally, for 8–10 minutes or until the chicken is cooked and lightly charred at the edges.
  • Meanwhile, make the relish by mixing together the red onion, fresh coriander, oil and remaining lemon juice. Serve with the chicken tikka and rice.
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