Recipe of the day: Chicken Tikka Skewers with cucumber salad

As the weekend approaches and Thursday offers a respite from the week’s cooking demands, indulge in the simplicity and deliciousness of homemade chicken tikka skewers.

These skewers, featuring marinated chicken infused with aromatic spices and smoky flavours, promise to be the highlight of your evening.

Give yourself a break and delight your family with this mouthwatering recipe that will have them craving seconds.

How to make Chicken Tikka Skewers

Ingredients

• 150g pot low-fat natural yogurt
• 2 tbsp hot curry paste
• 4 boneless, skinless chicken breasts, cubed
• 250g pack cherry tomatoes
• 4 wholemeal chapatis, warmed, to serve

For the cucumber salad

• ½ cucumber, halved lengthways, deseeded and sliced
• 1 red onion, thinly sliced
• Handful chopped coriander leaves
• Juice 1 lemon
• 50g pack lamb’s lettuce or pea shoots

Method

1. Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
2. Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
3. Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.

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Chicken tikka skewers with cucumber salad

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For a simple and easily digestible dish, try this Chicken Tikka recipe that is bound to become a fast favourite.

• Author: BBCgoodfood
• Prep Time: 20 minutes
• Cook Time: 20 Minutes
• Total Time: 40 Minutes
• Yield: 4 1x
• Category: Chicken
• Method: Grill
• Cuisine: American

Ingredients

Scale 1x2x3x

• 150g pot low-fat natural yogurt
• 2 tbsp hot curry paste
• 4 boneless, skinless chicken breasts, cubed
• 250g pack cherry tomatoes
• 4 wholemeal chapatis, warmed, to serve

For the cucumber salad

• ½ cucumber, halved lengthways, deseeded and sliced
• 1 red onion, thinly sliced
• Handful chopped coriander leaves
• Juice 1 lemon
• 50g pack lamb’s lettuce or pea shoots

Instructions

1.Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.

2.Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.

3.Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.

Nutrition

• Serving Size: 4 people
• Calories: 234 Kcal
• Sugar: 8g
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 40g