Curried chicken kebab with lemon rice

In a large pyrex bowl, combine the Greek yogurt with the ginger, lemon zest and juice of ½ a lemon, coriander, garam masala, cumin and turmeric. Drop the chicken chunks into the yogurt and marinade for a good 3-4 hours (preferably overnight).

On a skewer, thread a piece of chicken then a slice of onion, another chicken chunk, then a cherry tomato and keep going until the skewer is packed. Cook on either a grill or hot griddle pan for 10-12 minutes, turning once, until chicken is cooked through.

For the rice: cook the rice according to the packet instructions, adding the zest and juice of one and a half lemons to the cooking water.

When the rice is cooked, drain it into a sieve and put this back over the sauce pan. Add a knob of butter and cover. When you are ready to serve, add a good pinch of salt and garnish with some finely chopped mint and lemon.