Chicken Kebabs
Serves 4
Time 30 minutes
Ingredients
2 chicken breasts, cut into chunks
1 tsp Kashmiri chilli
2 tsp dried oregano
2 tsp smoked paprika
2 tsp cumin
1 clove garlic, microplaned
2 tbsp Greek yoghurt
Salt & pepper
For the salad:
1 bunch parsley, finely diced
2 spring onions, finely diced
2 baby cucumbers, finely diced
½ red onion, finely diced
1 long red chilli, seeds removed and finely diced
1 lemon, juiced
2 tbsp extra virgin olive oil
Salt & pepper, to taste
Frozen paratha
1 tsp ghee
½ cup Greek yoghurt, to serve
Method
Coat chicken pieces in spices, Greek yoghurt, garlic and salt and pepper. Stir to coat the chicken, cover and marinate in the fridge for a few hours or ideally overnight.
Place on skewers and cook on a hot grill pan for 4-6 minutes on each side or until cooked through.
Combine all of the salad ingredients, season with salt and pepper to taste, set aside.
Add the ghee to a non-stick pan, and add the paratha until they puff up and become crispy.
Serve kebabs with paratha, salad and Greek yoghurt.