Tandoori Chicken Kebabs with Green Couscous Salad and Cucumber Raita
The recipe is easy because the chicken kebabs are the only part you actually have to cook (unless you call pouring boiling water onto couscous cooking). The rest is a little chopping, measuring and mixing, then you have a tasty Indian inspired dinner on the table in just over 30 minutes. That’s a yes from me!
Tandoori Chicken Kebabs with Green Couscous Salad and Cucumber Raita
SERVES: 2
READY IN: 35 mins
DIETARY: DF, GF, VEG & VGN Adaptable
Ingredients:
Green Couscous Salad
½ cup couscous
1 cup packed baby spinach leaves
½ cup packed fresh coriander
½ cup packed fresh mint
½ cup frozen shelled edamame or green peas, defrosted
¼ of a cucumber, diced
2 tsp olive oil
Tandoori Chicken Kebabs
6 bamboo skewers, soaked in water
2 medium chicken breasts, cut into 2 cm cubes
¼ cup unsweetened Greek yoghurt (or coconut yoghurt)
1 clove garlic, minced or grated
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp paprika
½ tsp cayenne pepper (optional)
½ tsp sea salt
juice of ½ a lemon
Cucumber Raita
½ cup unsweetened Greek yoghurt (or coconut yoghurt)
¼ cup grated cucumber
½ tsp ground cumin
½ fresh green chilli or jalapeño, finely chopped (optional)
juice of ½ a lemon
To Serve (optional)
2-4 poppadoms
homemade or store bought pickled onions*
Method:
Place the couscous in a small bowl, pour over ¾ cup of boiling water and cover. When the water has absorbed, fluff with a fork and sit aside to cool.
For the chicken kebabs, thread an even amount of chicken pieces onto each of the 6 skewers. Mix the remaining ingredients for the kebabs in a small bowl then brush over the chicken (you could do this step in advance and leave them to marinate) and set aside while you prepare the other components.
For the cucumber raita, start by putting the grated cucumber in your hands and squeeze it over the sink to remove some of the liquid. Place it into a medium bowl with the remaining raita ingredients, stir well to combine.
For the green rice, either finely chop the baby spinach, coriander and mint or to speed things up, pop them all together in a food processor and pulse until roughly chopped. Put the chopped greens into a large bowl along with the cooked couscous, edamame or peas, cucumber, olive olive and generously season with salt and pepper.
Heat a good glug of olive oil in a non-stick pan or skillet over medium to high heat. Cook the chicken kebabs for 2-3 minutes on each side until cooked through.
To plate up, divide the green rice between two bowls, sit three of the kebabs on top of each, drizzle with the cucumber raita and pop the pickled red onions on the side.
*Make Your Own Pickled Onions:
To make your own pickled onions, mix ¼ cup apple cider vinegar, ¼ water, ½ teaspoon honey or sugar and ½ teaspoon of salt in a small bowl. Finely slice half of a red onion and add to the pickling liquid making sure the onion is submerged (add a little more water and vinegar if needed). Set aside for at least 10 minutes to pickle while you make the rest of your meal.
Mix Up Your Greens:
Mix up the type of green veggies and herbs for different flavours or to use up what you have on hand.
Skip the Meat:
Tofu, tempeh or vegetable kebabs would work great for a vegetarian/vegan version.