175 g (6 oz) fat-free Greek yogurt, plus extra to serve
2 tablespoons tandoori paste
500 g (1 lb) skinless chicken breast fillets, cut into strips
2 teaspoons cumin seeds
1 small cucumber
1/2 red onion, cut in half and finely sliced
3 tablespoons fresh coriander leaves
2 lemons, cut into wedges
salt and pepper
reduced-fat mini naan breads, to serve (optional)
Mix together the yogurt and tandoori paste in a large bowl, add the chicken and toss until the chicken is well coated. Set aside to marinate for 10 minutes.
Heat a small frying pan over a medium heat, add the cumin seeds and dry-roast for 1–2 minutes, stirring frequently. Remove from the heat when the seeds become fragrant and begin to smoke.
Thread the chicken strips on to 8 small metal skewers and lay on a foil-lined baking tray. Cook under a preheated grill for 8–10 minutes until the chicken is cooked through, turning once.
Meanwhile, slice the cucumber into ribbons using a sharp vegetable peeler and arrange on 4 serving plates. Scatter the onion and coriander over the cucumber, sprinkle over the toasted cumin seeds and season lightly with salt and pepper. Place the chicken and lemon wedges on top and serve immediately with warm naan breads and extra yogurt.