• 15 grams fresh coriander, chopped (save some leaves for garnish)
• 10 grams fresh mint, chopped
• 400 grams plain yoghur
t• ½ cucumber, peeled & grated
• ½ teaspoon ground cuminKachumber
•½ cucumber, deseeded and fine diced
•6 tomatoes, deseeded and fine diced
•1 onion, finely diced
•Juice of 1 lemon
•1 green chilli, deseed and fine diced
•10 grams, mint
•¼ teaspoon cumin
•4 Patak’s naan bread
Instructions
Preheat the oven to 425 ̊F (220 ̊C). Line a baking tray with foil.
Add the peppers, onions and all the chicken into a bowl with the contentsof the Patak’s Oven Bake Tandoori marinade. Mix thoroughly until coated evenly.
Slide a piece of pepper down the skewer, then an onion then a piece of chicken -alternating until there is a 1-inch gap on the top and bottom of the skewer. Repeatwith the remaining peppers, onion, chicken, and skewers.
Arrange the skewers so their ends rest on the edges of a baking tray, allowing thechicken to be suspended. Cook the chicken skewers for 18-20 minutes, until cookedthrough.
For the riata; place the yoghurt, grated cucumber, mint, coriander, and cumin in a bowl and stir until fully combined. Place in the fridge until ready to serve.
For the Kachumber place the cucumber, tomatoes, onion, lemon juice, green chilli, mint and cumin in a bowl. Stir until fully combined.
When the chicken kebabs have 5 minutes left, place the Patak’s naan bread into theoven (follow instructions on package).
To serve; place a chicken skewer in the center of a warm naan bread, drizzle with theriata and serve alongside a helping of kachumber. Garnish with remaining fresh corianderleaves
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/tandoori-chicken-naan-kebabs/