Speedy tandoori skewers
A ready-made spice blend really speeds things up in this kebab-shop favourite. Serve with ready-made raita or tzatziki to save even more time.
SERVES 4 PREP 20 MINS COOK 10 MINS
✱ 150g natural yogurt
✱ Juice of ½ lime, plus wedges to serve
✱ 3tbsp tandoori spice blend
✱ 4 small skinless chicken breasts (about 600g), cut into 3cm strips
✱ 2 courgettes, cut into 2cm thick half-moons
✱ 2 small red onions, each cut into 6 wedges
✱ ½ cauliflower, broken into bite-sized florets
✱ 1tbsp olive oil
✱ 4 tandoori-style chapattis, warmed, to serve
✱ Finely-sliced onion, chopped tomato and coriander leaves, to serve
✱ Mango chutney, to serve (optional) For the dip: ✱ 150g natural yogurt ✱ 1tbsp lime pickle ✱ 3tbsp finely-chopped mint leaves You will need: ✱ 8 metal skewers
1 In a bowl, mix 150g yogurt, the lime juice and 2tbsp of the tandoori spice mix with 1tsp sea salt. Toss through the chicken and set aside.
2 In another bowl, mix the courgettes, red onions and cauliflower with the oil and remaining 1tbsp spice blend, and season. Heat the grill to high.
3 Thread the chicken and veg onto the skewers, and arrange on an oiled baking tray. Grill for 5 mins near the top of the oven. Turn and brush with the remaining marinade, then return to the oven for 5 mins until the chicken is cooked and the veg is tender.
4 Meanwhile, mix the dip ingredients in a bowl. Spread the chapattis with some of the dip and top with 1-2 skewers. Serve topped with some onion, tomato and coriander, with lime wedges and some mango chutney to serve, if liked. Per serving: 431 cals, 10g fat, 4g sat fat, 40g carbs