Bombay Spiced Chicken Skewers
You will need 8 bamboo skewers, oil, cooking spray, 1/3 cup oil free chilli and lime dressing.
2 teaspoons chopped garlic
1 tablespoon sweet paprika
2 teaspoon ground cumin
2 teaspoon ground coriander
500g chicken breast, skin removed, cut into cubes
salad leaves to serve
1 lebanese cucumber
½ cup low fat natural yoghurt
2 teaspoon lemon juice
1 teaspoon finely chopped garlic
1 tablespoon fresh mint leaves chopped
Spray a small non-stick frying pan with oil, heat over medium heat, add dressing, garlic, paprika, cumin, turmeric, and coriander. Cook for 3 minutes, stirring continuously, until fragrant. Set aside to cool completely.
Thread chicken onto skewers, place into a shallow dish. Brush with spice mixture, refrigerate for 30 minutes.
To make Raita
Cut cucumber in half lengthways. Using a small metal spoon, scrape out seeds, dice cucumber, combine with remaining dressing. Cover and refrigerate until needed.
Heat a non-stick pan, cook chicken skewers for 2 to 3 minutes on each side. Serve with raita and salad leaves.