4 large skinless duck breasts, cut into bite-sized pieces
200 ml (7 fl oz) natural yogurt
3 tablespoons tikka paste
1 tablespoon finely grated garlic
1 tablespoon peeled and finely grated fresh root ginger
juice of 2 limes
2 red peppers, cored, deseeded and cut into bite-sized pieces
salt and pepper
chopped coriander leaves, to garnish
chopped cucumber salad
Put the duck in a large non-reactive bowl. Mix together the yogurt, tikka paste, garlic, ginger and lime juice in a small bowl, then season. Pour the mixture over the duck and toss to coat evenly, then cover and leave to marinate for 10 minutes.
Thread the duck on to 8 metal skewers, alternating with the red peppers. Cook under a preheated medium-hot grill for 5–6 minutes on each side or until the edges are lightly charred in places and the duck is just cooked through (it should still be a little pink in the centre).
Transfer the skewers on to 4 serving plates and serve with steamed rice and a chopped cucumber salad.