• 8 skewers
  • 4 chicken breasts (chopped into 8 pieces per breast)
  • 1 cucumber
  • for the marinade:
  • 250 ml natural yoghurt
  • juice 2 limes
  • piece of ginger (about the size of your thumb, peeled and finely chopped)
  • 2 cloves garlic, chopped
  • 1 tsp garam masala
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • salt and black pepper
  • for the relish:
  • 1 large onion (chopped)
  • 2 tblsp coriander (chopped)
  • 1 tblsp mint (chopped)
  • 3-4 scallions (chopped)
  • 1-2 chillies (chopped with seeds)
  • 125ml water
  • juice 2 limes
  • 1 tblsp sugar
  • salt


  • Start by mixing all the marinade ingredients together. Add in the chicken pieces, coat with the marinade. Then thread the chicken on to the 8 skewers. Leave in the fridge until you are ready to cook.
  • To make the relish, just add all the ingredients into the processor and whiz for a few seconds, then taste for seasoning. Store also in the fridge until ready to serve.
  • To cook the kebabs, place on a hot barbecue or grill pan for 5-6 minutes on each side until fully cooked. Chop up the cucumber and mix with a tablespoon of the relish. Serve the kebabs on a bed of rice with a spoonful of the cucumber salad and remaining relish on top.


Nutritional Analysis per Serving: Energy: 508kcal Protein: 47g Fat: 12g Iron: 1.85mg Carbohydrates: 57g