CHICKEN SKEWERS WITH CUCUMBER RAITA

Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and used as a sauce or dip. The origin of the word Raita is dated around 19th century and it comes from Hindi language. The word Raita in Hindi and Urdu is a derivative of the Sanskrit word Rajika meaning black mustard and tiktaka meaning sharp or pungent. It is alternatively called pachadi.

Serves 6
40 minutes + overnight marinate
179 kcal per serving


Ingredients

• 1 onion, finely chopped
• 1/2 - 1 red or green chilli, seeded and finely chopped
• 1,5 cm fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1,5 dl plain yogurt
• 3 tsp mild curry paste
• 4 tbsp cilantro, chopped
• 4 chicken fillets, diced
• A piece of cucumber, finely chopped
• 2 dl plain yogurt
• 3 tbsp cilantro, chopped
• Salt and pepper
• 12 skewers (if you are using wooden skewers soak them in water for at least 20 minutes)

Method

1. Mix the onion, chilli, ginger and garlic in a plastic bag or a glass container.
2. Add the yogurt, curry paste and coriander and mix.
3. Add the chicken and mix, then cover with a plastic wrap and place in the refrigerator to marinate overnight.
4. The next day, mix the yoghurt with the cucumber in a bowl, then season with salt and pepper to taste.
5. Cover the bowl with a plastic wrap, then place in the refrigerator until serving.
6. Thread the chicken on the skewers, place them in the oven and cook for approx. 15-20 minutes until they are golden brown and cooked through. Turn the skewers once during that time.
7. Place the skewers on plates and serve with raitan and e.g. couscous or pita bread.