Ingredients
Method
1.Preheat a barbecue grill or char-grill pan over low heat. Combine paste and yoghurt. Add chicken; toss to coat. Thread chicken and vegetables onto 12 skewers (see Notes). Spray with oil. Add skewers to char-grill; cook and turn for 18-20 minutes or until browned and cooked.
2.Process extra yoghurt, mint and coriander in a small food processor until smooth. Season.
3.Top naan with cucumber, extra mint and skewers. Serve drizzled with yoghurt sauce.
Makes 12 Bamboo skewers: To prevent scorching, soak in cold water for 20 minutes before threading.
Note