Tandoori chicken kebabs with tomato & cucumber salad
- 4 boneless, skinless chicken thighs
- 2 tbsp Tandoori spice powder
- 1/2 lime
- 4 tbsp low-fat natural yogurt
- 8 cherry tomatoes
- 1/4 cucumber
- 4 fresh chives
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- Pinch of salt
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut off any fat from the chicken. Chop the meat into cubes of about 2.5-3cm.
Put the Tandoori spice powder into a mixing bowl. Using a separate knife and chopping board, cut the lime in half and squeeze the juice. Add to the bowl and mix well.
Spoon in the yogurt and mix to make a marinade. Add the chicken cubes and stir well to coat with the mixture.
Thread the chicken on skewers and put on the baking tray. Spoon any remaining marinade over the chicken. Wash your hands. Cook in the oven for 15 mins until golden.
Cut the cherry tomatoes in half and put in the serving bowl. Cut the cucumber into cubes and add to the tomatoes. Finely chop the chives and sprinkle into the salad.
Put the oil, vinegar and a pinch of salt in a jam jar. Shake well to blend it. (Or whisk the ingredients in a small bowl with a fork). Mix well with the salad. Serve with the kebabs.