Enjoy this tasty chicken dish hot from the barbecue, or serve cold for a packed lunch or picnic
Download the PDF of this chicken tikka kebabs recipe here
Serves 4
Per serving:
220kcals
4g fat (0.8g saturated)
Mix the yogurt and curry powder together in a glass or plastic bowl and add the chopped coriander.
Add the chicken chunks, stirring well to coat. Cover, chill and leave to marinate for at least 30 minutes, or overnight.
Thread the chicken chunks onto soaked wooden kebab sticks with the red onion wedges.
Make the salad by coarsely grating the carrots and courgettes, then mix with the chilli and tomatoes.
Season with salt and pepper, then add the black onion seeds or poppy seeds, cumin seeds, mint and coriander. Lightly toast the seeds in a dry frying pan to bring out their flavour.
Preheat the barbecue, char-grill pan or grill. Cook the chicken kebabs for about 10-12 minutes, turning often, until thoroughly cooked. Serve with the salad.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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