Chicken tikka skewers with raita and cauliflower pilaf

The beautiful fragrant spices used in Indian cooking make it easy to create a flavour-packed meal that’s lean and healthy. If you like, skip the skewers and simply make chicken tikka meatballs!
Chicken tikka skewers with raita and cauliflower pilaf


Chicken tikka skewers
Cauliflower pilaf
To serve


1.Preheat oven to 200°C. Line an oven tray with baking paper.
2.Place all chicken tikka skewer ingredients, except oil, in a bowl and use clean hands to mix well. If you have time, set mixture aside in the fridge to firm up a little before shaping onto skewers.
3.To make raita, cut cucumber in half lengthways, then use a teaspoon to scoop out the seeds. Grate cucumber straight onto a clean tea towel, then wring to squeeze out excess moisture. In a bowl, mix cucumber with yoghurt and mint, season to taste and set aside.
4.Roughly divide the chicken mixture into 8 portions and shape mixture around each skewer, like a long meatball on a stick. Heat 1 tsp of the oil in a large non-stick frying pan on medium-high heat. Brown the skewers in 2 batches, adding the remaining oil in between, for 2 minutes on each side, then place on the oven tray and transfer to oven to finish cooking for 5 minutes. Wash out the pan to cook the pilaf.
5.For the pilaf, heat oil on medium heat. Cook onion until starting to turn golden, add spices and sultanas and continue cooking for a further minute. Add cauliflower and chicken stock, bring to a simmer and steam for 2-3 minutes or until cauliflower is just tender but still has texture and bite, and all the liquid has evaporated. Toss through spinach and season to taste with salt and pepper.
6.To serve, divide cauliflower pilaf, skewers and raita between plates. Sprinkle with mint or coriander and serve with lemon wedges to squeeze over just before eating.

*Check label if eating gluten free.


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