• 100 ml (3½ fl oz) natural yogurt
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh root ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 green chilli, deseeded and finely chopped
  • large handful of chopped coriander
  • small handful of chopped mint
  • 4 tablespoons lime juice
  • 4 skinless, boneless chicken breasts, cubed
  • salt

Place the yogurt, garlic, ginger, cumin, ground coriander, chilli, chopped herbs and lime juice in a blender or food processor and blend until fairly smooth. Season lightly.

Place the chicken in a large mixing bowl, pour over the spice mixture and toss to coat evenly. Cover and chill until required.

When ready to cook, thread the chicken pieces on to 8 bamboo skewers. Cook under a preheated medium-hot grill for 8–10 minutes, turning frequently, until cooked through and lightly browned. Serve immediately with a cucumber salad, with lime wedges for squeezing.

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