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Ingredients

2 tablespoons Coles Greek Style Yoghurt
1/2 cup tandoori paste
2 tablespoons lemon juice
500g chicken thigh fillets, cut into 4cm cubes
1/2 teaspoon ground cumin
1/2 small red onion, thinly sliced
3 medium field tomatoes cut into large chunks
1 lemon, cut into 4 wedges
1/2 teaspoon cayenne pepper
1/4 bunch fresh coriander, leaves only
2 tablespoons olive oil

Method

Step 1 Combine yoghurt, tandoori paste and 1 tablespoon lemon juice in a large bowl. Add chicken, place plastic wrap directly onto marinade and refrigerate for about 4 hours.
Step 2 Preheat grill to high.
Step 3 Divide chicken among skewers, being careful not to overcrowd the skewers. Places skewers on a tray and grill for 3-4 minutes on each side, or until just cooked through. Watch carefully to avoid burning.
Step 4 For salad: Mix remaining lemon juice, oil, cayenne and cumin in a large bowl and season to taste. Add onion and tomatoes and toss to coat. Just before serving add coriander.
Step 5 Place 2 skewers on each plate with salad and serve with a lemon wedge.

Chicken tikka with tomato coriander salad

How to make Chicken tikka with tomato coriander salad

Ingredients

Method