Ingredients
Natural yogurt(low fat) 100 ml
Garlic cloves(crushed) 2
Fresh root ginger(grated) 2 tsp
National Cumin(ground) 2 tsp
National Coriander(ground) 1 tsp
Green chilli(chopped) 1
Coriander leaves(chopped) large handful
Mint leaves(chopped) small handful
Juice of limes 2
National Salt
Chicken breasts(boned) 4
Place the yogurt, garlic, ginger, cumin, coriander, chilli, chopped herbs and lime juice in a blender and until fairly smooth.
Season lightly. Cut the chicken into bite-sized pieces and place in a large mixing bowl.
Pour over the spice mixture and toss to coat evenly.
Cover with clingfilm and marinate in the refrigerator for 4-6 hours, or overnight if time permits.
When ready to cook, perheat the grill to medium high and thread the chicken pieces onto 8 pre-soaked bamboo skewers.
Cook under a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned.
Remove and serve immediately with a cucumber and red onion salad with halves of lime to squeeze over.
