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Tandoori Masala chicken skewers -Spice pots

5
Point(s)
Total Time
0 min
Serves
4
Difficulty
Easy

Ingredients

Fat Free Natural Yogurt

225 g

Spice Pots Tandoori Masala Blend

3 teaspoon(s), level

Lemon Juice, Fresh

1 tablespoon(s)

Chicken breast, skinless, raw

500 g, cubed

Olive Oil

1 tablespoon(s)

Wholemeal Pitta Bread

4 medium, warmed to pack instructions

Fat Free Natural Yogurt

225 g

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

3 tablespoon(s), finely chopped

Mint, Fresh

3 tablespoon(s), finely chopped

Instructions

  1. Mix the yogurt, Tandoori Masala spices and lemon juice in a bowl. Add a pinch of salt. Add chicken, coat well and marinate in the fridge for at least 2 hours but preferably overnight.
  2. Meanwhile, make your raita. Combine all ingredients in a bowl and mix. Set aside.
  3. Thread chicken cubes onto skewers, drizzle with a little oil and cook on the BBQ for about 10-15 minutes or until cooked through, turning every 2 minutes until golden on all sides.
  4. Serve with the pitta breads, drizzled with the raita.

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