Spiced yogurt Kashmiri chilli chicken kebabs
100g Greek-style natural yoghurt
1 tsp Kashmiri chilli flakes
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
2 garlic cloves, finely crushed
½ lemon, zested and juices, plus extra wedges to serve
½ x 30g pack fresh flat-leaf parsley, finely chopped
400g diced chicken breast
1. In a large bowl, combine the yoghurt, chilli flakes, turmeric, coriander seeds, cumin, garlic, lemon zest and juice, and half the parsley. Add the chicken, toss to coat, then cover and chill for at least 2 hours, or overnight.
2. Just before you’re ready to cook, soak 4 wooden skewers in water for 30 mins (this will stop them catching under the grill.)
3. Preheat the grill to high and line a baking tray with foil. Thread the marinated chicken onto the skewers, place on the baking tray and grill for 6-8 mins on each side, until cooked through. To serve, scatter over the remaining coriander and serve with lemon wedges for squeezing over.