Light Spicy Chicken Kebabs

These are quick and easy but need an hour of marinating first. Serves 4.

Ingredients:
500g chicken-boneless, skinless thighs- cut into approximately 3cm chunks
4 garlic cloves- crushed
1 teaspoon of tandoori spice or powder
1 teaspoon ground coriander powder
1 teaspoon mild curry powder
1/2 teaspoon turmeric.

40ml olive oil

8 bamboo skewers- cut in half. Cut the blunt end with kitchen scissors to sharpen. Soak in water 1 hour.
Place oil and spices in a bowl. Season with salt and ground pepper, mix.
Add chicken- mix well
Cover and marinate in fridge 1 hour or overnight.
Thread chicken pieces onto skewers
Cook on a barbecue or in a frying pan on high for 1 minute to brown.
Turn heat to medium- fry on all sides, leaving for 3 minutes each time- until cooked through.
Approximately- 12 minutes in total.

Tomato Salad Serves 4

1 punnet cherry tomatoes- quartered
1 green chilli - seeds removed - finely chopped
1/2 a red onion, thinly sliced
Add 10 minutes before serving:

1 teaspoon sugar
A squeezed half lime and a pinch of salt

Cucumber, Lime and Iceberg Salad:
Serves 4 -6
2 Lebanese or 1 telegraph cucumber
1 small iceberg or cos lettuce
1 and 1/2 limes cut into wedges.
Handful of mint leaves

Cut the cucumbers into strips and then into slanted diagonal pieces
Put the small, torn pieces of lettuce in a bowl.
Scatter over the cucumber and lime wedges.
Add the torn mint leaves.
Sprinkle with salt and ground pepper 10 minutes before serving.
Immediately before serving drizzle with olive oil.

Serve the kebabs and salads with Indian breads if you need some carbohydrates or more filling food.
Serve with a chilled white wine or a glass of ice cold light beer.

TIP:

These are juicy, so don't really need any sauces. You could serve them with spinach raita or mango
pickle, if you want an extra moistener, when eaten with rice or chapattis.