Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 200g (3/4 cup) Greek-style natural yoghurt

  3. 1 tbs finely grated fresh ginger

  4. 3 tsp garam masala

  5. 1 1/2 tsp ground turmeric

  6. 1/4-1/2 tsp chilli powder

  7. 1 1/5kg chicken breast fillets, cut into 3cm pieces

  8. Peanut oil, to grease

  9. Tomato & Onion Salad with Tamarind (see related recipe), to serve

  10. Lime wedges , to serve

  11. Mint raita

  12. 1 cup firmly packed fresh mint leaves

  13. 2 garlic cloves, crushed

  14. 1 long fresh green chilli, deseeded, finely chopped

  15. 1 tsp ground cumin

  16. 130g (1/2 cup) Greek-style natural yoghurt

Instructions Jump to Ingredients ↑

  1. To make the mint raita, place the mint, garlic, chilli, cumin and 1 tablespoon of yoghurt in the bowl of a food processor and process until smooth. Add the remaining yoghurt and process until just combined. Transfer to a bowl. Taste and season with salt and pepper.

  2. Combine the yoghurt, ginger, garam masala, turmeric and chilli in a glass or ceramic bowl. Taste and season with salt and pepper. Add the chicken and stir to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

  3. Line a baking tray with foil. Brush with oil to grease. Thread chicken pieces onto the skewers. Transfer to the prepared tray.

  4. Preheat grill on medium-high. Cook the skewers under the grill, turning occasionally, for 10 minutes or until golden and cooked through.

  5. Divide the skewers and salad among serving plates. Serve with the mint raita, and lime wedges if desired.


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