handful of coriander leaves, chopped, plus extra leaves to serve
juice 1 lime, pinch of zest, plus wedges to serve
4 skinless, boneless chicken breasts, each cut into 6 chunks
wholemeal chapatis, to serve
250g pack cherry tomatoes, hulled or quartered
1 red onion, finely chopped
1 cucumber, cut into chunks
Up the veg count
Add chunks of courgette, cubes of pepper or onion wedges to the skewers.
In a large bowl mix the yogurt, paste,
half the chopped coriander, half the lime
juice and all the the zest. Tip in the chicken,
stir to coat and leave in the fridge to
marinate for 30 mins if you have time.
Thread the chicken onto 8 skewers
and cook in batches on a hot griddle
pan, frying pan or barbecue for about
10-12 mins, turning until cooked though.
Meanwhile, mix the salad ingredients
with the remaining lime juice and coriander
in a bowl and season. Sprinkle with extra
coriander and serve alongside the skewers
with warmed wholemeal chapatis.