Chicken & vegetable shaslik with mint & coriander

Don't worry if you make these chicken and vegetable shaslik kebabs too spicy, the coriander and mint raita will soon cool it down

Heat rating: 1
Serves: 2 on its own or 4 with a side salad

What you need:

3 skinless chicken breasts, diced
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 tbsp Patak's Tandoori Curry Paste
150ml low fat yogurt
2 tbsp fresh coriander, finely chopped
1 tbsp mint, finely chopped
2 garlic cloves, crushed
2 tbsp olive oil
Cocktail sticks

What you do:

Dice all the vegetables and chicken into approx. 25mm pieces.
In a bowl mix the Patak's Tandoori Curry Paste with one heaped tablespoon of yogurt. Add the diced chicken and leave to marinate for an hour or so.
Using the cocktail sticks, skewer the chicken pieces alternatively with the vegetables, making sure you skewer the chicken pieces in between any two vegetables.
Grill or barbecue the skewers.
In another bowl, mix the remaining yogurt with the freshly chopped coriander and mint adding garlic and salt to taste.
Serve the chicken and vegetables with the mint and coriander raita dip.