ready in 12 h. 40 min.
- 4 Chicken breasts (skinned and cut into bite-size pieces)
- 1 lemon (juiced)
- For the marinade
- ⅞ cup Yogurt
- 2 Tbsps vegetable oil
- ¼ tsp ground Cumin
- ¼ tsp ground Nutmeg
- ¼ tsp ground cilantro
- ¼ tsp Black pepper
- ¼ tsp paprika
- 2 garlic cloves (crushed)
- 1 walnut-sized ginger (peeled and grated)
Place the chicken pieces in a flat dish. Season with salt and ground black pepper and drizzle with lemon juice.
To make the marinade, mix together the yogurt, oil and the spices. Add the garlic and ginger. Generously brush the chicken with the marinade and cover the dish with tin foil. Marinate overnight in the refrigerator.
To make the raita mix the cucumber with the yogurt, parsley and mint and season with caraway, coriander, salt and ground black pepper. Allow to steep for 1 hour. Garnish with mint leaves.
Skewer the chicken pieces onto kebab sticks, reserving the marinade. Cover the broiler rack with tin foil and broil the kebabs for approx. 8-10 minutes. Halfway through, turn and brush with the reserved marinade. Serve the tandoori chicken kebabs with the raita.