Yoghurt Chicken Tikka Skewers with Cucumber Salad
Lalkila Kitchen · Chicken · Main dishes · Contemporary cooking · Meat
A prepared curry paste keeps these skewers practical for a mixed weeknight menu. Choose a paste whose chilli level suits your household rather than assuming every jar has the same strength.
Ingredients
- 150 g plain yoghurt
- 2 tbsp curry paste
- 4 boneless, skinless chicken breasts, cubed
- 250 g cherry tomatoes
- 1/2 cucumber, deseeded and sliced
- 1 red onion, finely sliced
- A handful of coriander
- Juice of 1 lemon
- 50 g lamb's lettuce or pea shoots
- Chapatis to serve
Method
- Combine yoghurt and curry paste; coat chicken and refrigerate while preparing the salad.
- Toss cucumber, onion, coriander and lemon. Keep separate from raw chicken.
- Thread chicken and tomatoes onto suitable skewers; soak wooden skewers first. Grill at medium heat, turning, until chicken reaches 74°C/165°F.
- Add leaves to the salad and serve with skewers and warmed chapatis. Discard marinade that touched raw chicken.
Cooking notes
Contains milk; chapatis usually contain wheat. Check the paste for other allergens. A thermometer through the side of a large chicken cube gives a more useful check than the colour of the marinade.
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Source and adaptation
Adapted in original wording from the Good Food team's “Chicken tikka skewers,” Good Food. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.