For the Chicken Marinade
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3 heaped tablespoons of Greek yogurt
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2-3 heaped tablespoons of Tandoori Spice mix
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1/2 lemon, juiced
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Large thumb size piece of fresh ginger, grated
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4 garlic cloves, crushed
Mix the above ingredients together
Slice each breast into three long thin strips, then place the chicken in the marinade and coat each piece well. Cover with a lid and pop in the fridge for an hour minimum, but overnight would be best.
Chopped Salad (prep time 7 mins)
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1/2 cucumber
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200g cherry tomatoes
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1 red onion
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1 teaspoon dried mint
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1 lemon, juiced
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1 tablespoons olive oil
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Pinch of salt and pepper
Quick Raita (prep time 5 mins)
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500g Greek yogurt
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20g mint
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30g coriander
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1/2 cucumber
The chicken
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Once marinated, thread each piece of chicken onto a skewer. BBQ for around 6 minutes each side so around twelve minutes total, but make sure to turn them often. If you’re popping under a medium high grill they may not colour the same but again turn frequently.
Quick Raita
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Pour the yogurt into a food processor with the mint, coriander and pinch of salt. Blitz until smooth.
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Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice the cucumber and mix into the yogurt just before serving.
Salad
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Chop the cucumber, red onion and cherry tomatoes into very small chunks and sprinkle with the mint.
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In a separate bowl mix the lemon juice and olive oil. Pour over the chopped salad just before serving. Season with a pinch of salt and black pepper.
Recipe courtesy of @Stephs_food_diary
