Chicken Tikka Skewers
45min
Easy
2
Ingredients
150g pot low fat natural yoghurt
2 tbsp tikka masala curry paste
4 boneless, skinless chicken breasts , cubed
For the salad
½ cucumber, sliced lengthways
1 red onion, thinly sliced
Handful chopped coriander and mint leaves
Juice 1 lemon
Olive oil
1 large steamed beetroot, quartered
2 carrots , cooked
50g feta cheese crumbled
100g Quinoa , cooked as per packet instructions
Method
Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so).
In a large bowl, toss together the quinoa, cucumber, red onion, coriander, mint, carrots, feta cheese, beetroot, olive oil and lemon juice. Chill until ready to serve.
Shake off any excess marinade, then thread the chicken pieces onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
Top each salad serving with 4 chicken tikka skewers and serve.