Chicken & Vegetable Shaslik with Mint & Coriander Raita

I serve this one up as a delicious appetiser - and it always goes down a real treat. This recipe serves 4, but obviously you can adjust amounts if you have a lot of people to feed. This one uses our Tandoori Paste, which gives the chicken a lovely vibrant colour. If you can't get hold of this paste, then it is equally delicious with our Tikka Masala paste. Both give a tantalisingly tangy bite and combined with the cooling taste of the raita this one is divine!

Serves: 4 people
Preparation time: 1 hr 10 mins
Cooking Time: 20 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Tikka Masala Barbecue Chicken Burger

Chicken Kofkas in a Coconut Cream Sauce

This recipe features

Ingredients

3 skinless chicken breasts, diced
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 tbsp Patak's Tandoori Paste or Tikka Masala Paste.
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 or skewers, (try and soak these in water for at least 30 minutes if you can)

Methods

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 or so.
Using the cocktail sticks or skewers, skewer the chicken pieces alternatively with the vegetables, making sure you skewer the chicken pieces in between any two vegetables.
Grill or barbecue the skewers.
In another bowl, mix the remaining yogurt with the freshly chopped coriander and mint adding garlic and salt to taste.
Serve the chicken and vegetables with the mint and coriander raita dip.