Chicken tikka skewers with cucumber salad

I adore Indian food and the hotter the better, but the kids’ tastebuds aren’t quite ready for a vindaloo hit! They do however love the more subtle flavour of tandoori spices…which makes me happy!!

INGREDIENTS

2 tablespoons store-bought tandoori paste

250g greek-style yoghurt

600g boneless chicken thighs, cut into 3 cm pieces

olive oil spray

1/2 telegraph cucumber, thinly sliced

INGREDIENTS FOR ADULTS

coriander leaves, chopped, to serve

RAITA

2 tablespoons greek-style yoghurt

1/4 telegraph cucumber, seeded and finely chopped

1/2 tomato, seeded and finely chopped

mint leaves, finely chopped

1/2 birdseye chilli, seeded and finely chopped

CUCUMBER SALAD

1/2 telegraph cucumber, peeled and sliced

1 tablespoon white vinegar

1/2 birdseye chilli, seeded and finely chopped

METHOD

In a mixing bowl, combine the tandoori paste with the yoghurt. Mix the chicken pieces through the marinade until well coated. Cover with plastic wrap and refrigerate for 15 minutes to let the flavours infuse.

Preheat the oven to 180°C. Thread the chicken pieces onto eight skewers and place on a tray lined with baking paper. Spray the skewers lightly with olive oil. Bake for 10–12 minutes, or until cooked through.

DISH ONE

Serve the kids’ skewers with the sliced, plain cucumber.

DISH TWO

To make the raita, combine all the ingredients in a bowl.

To make the cucumber salad, toss the cucumber, vinegar, chilli and ¼ cup of water in a bowl.

Remove the chicken from the skewers and sprinkle with the coriander. Serve with the raita and salad.

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