Tandoori Chicken Skewers with Yogurt and Tomatoes

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 1 lemon
• Salt
• Pepper (freshly ground)
• 2 Garlic cloves
• 200 g yogurt
• 2 tbsp Vegetable oil
• spice mix (½ tsp cumin, nutmeg, coriander, black pepper, paprika)
• 2 tsp freshly grated ginger
• 1 cucumber
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• 250 g yogurt
• 0.5 tsp ground caraway
• 0.5 tsp ground coriander
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cut the chicken into bite‑sized cubes and place in a shallow dish. Sprinkle with pepper and salt, then drizzle with lemon juice. Let marinate for about 30 minutes. Peel the garlic cloves. Whisk yogurt with oil, spice mix, ginger, and pressed garlic to make the marinade; combine with the chicken and cover with foil. Marinate overnight in the refrigerator.

2. 2.

   Peel the cucumber, cut lengthwise, remove seeds, and grate. Mix with yogurt and season with caraway, coriander, salt, and pepper for the dip.

3. 3.

   Thread the marinated chicken onto skewers. Preheat the grill. Place a sheet of foil on the grates and lay the skewers on top. Grill for 8–10 minutes, brushing with marinade halfway through and turning as needed. Serve the tandoori chicken skewers with the dip, optional tomato cubes, and flatbread.