Ingredients
- 1 red onion (halved)
- 400 grams ground chicken
- 1/4 cup curry paste (medium tikka masala)
- 1 1/4 cup coriander leaves (fresh and roughly chopped)
- 1 cucumber (Lebanese Cucumber, finely chopped)
- 186 grams Roma tomatoes (3 tomatoes, finely chopped)
- 1 cup Greek yogurt (Greek-style)
- 1/4 cup mint leaves, finely shredded
- 1 garlic clove, minced
- TO SERVE
- 500 grams cooked basmati rice (steamed/cooked 4 cups)
How to Make
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Step 1: Soak 8 bamboo skewers for at least 30 minutes (this can be done while you are doing the preparation).
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Step 2: Finely chop half the onion and combine with the mince, curry paste and two tablespoon of coriander in a large bowl and then divide evenly into 8 ortions.
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Step 3: Using wet hands, shape each aroung 1 skewer to form a sausage and place on a baking tray lined with baking paper.
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Step 4: Thinly slice remaining onion and then combine the onion, cucumber, tomato and remaining coriander in a medium bowl.
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Step 5: Preheat a greased barbecue hotplate on high and then reduce heat to medium and cook the skewers, turning for about 8 to 10 minutes or until slightly charred and colooked through.
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Step 6: Meanwhile, combine yaghurt, mint and garlic and season with salt and pepper.
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Step 7: Serve skewers with salad, raita (yoghurt mix) and rice.
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Step 8: NOTE - you can make uncooked skewers upt to two days ahead and place in an airtight container between sheets of baking paper and refrigerate.
We hope you enjoy this recipe!
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