Dinner · Indian
Tandoori-style chicken skewers with cucumber raita
Chicken breast marinated in spiced yogurt, grilled on skewers with red onion and pepper, served with a cool mint raita.
- Serves
- 3
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 3 2 skewers and raitas- 500 g chicken breast, boneless skinless
- 250 g plain nonfat greek yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 2 garlic cloves, crushed
- 10 g fresh ginger, grated
- 200 g red onion, cut into wedges
- 200 g red bell pepper, cut into chunks
- 150 g cucumber, grated
- 5 g fresh mint leaves
- 1 tsp vegetable oil
- 1/2 tsp salt
Method
Mix 150 g of the yogurt with the lemon juice, garam masala, cumin, paprika, turmeric, garlic, ginger and half the salt.
Cut the chicken into 3 cm cubes, stir into the marinade and chill for at least 15 minutes, or up to a day.
Thread the chicken, onion and pepper onto 6 skewers and brush the vegetables with the oil.
Grill or cook on a hot griddle pan for 12 to 15 minutes, turning, until charred and cooked through.
Squeeze the cucumber dry, mix it with the rest of the yogurt and salt and the chopped mint, and serve with the skewers.