Chicken & Vegetable Skewers with Mint & Coriander Raita
Mix in a little India
Ingredients
- 2 tbsp Patak's Tandoori Paste
- 3 skinless chicken breasts, diced
- 1 onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 150ml low fat yogurt
- 2 tbsp fresh coriander, finely chopped
- 1 tbsp mint, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- Cocktail sticks
Instructions
- Dice all the vegetables and chicken into approx. 25mm pieces.
- In a bowl mix the Patak's Tandoori Paste with one heaped tablespoon of yogurt. Add the diced chicken and leave to marinate for an hour.
- Using the cocktail stick skewer the chicken pieces alternatively with the vegetables making sure you skewer the chicken pieces in between any two vegetables.
- Grill or Barbecue the chicken.
- In another bowl, mix the remaining yogurt with the freshly chopped coriander and mint add the garlic and salt to taste.
- Serve the chicken and vegetables with the mint and coriander Raita Dip. Serves 2 on it's own or 4 with a side salad.
