20 mins plus time to marinate
150ml (5fl oz) low-fat natural yoghurt
3tbsp tikka masala paste
700g (1½lb) chicken breasts, skin removed and cut into chunks
2 baby gem lettuce, quartered into wedges
1tbsp parsley, torn into pieces
100g (3½oz) cherry tomatoes, halved
2tbsp olive oil
Juice of ½ a lemon
Chapatis or naan, to serve
lemon wedges, to serve
Mix the yoghurt with the curry paste in a large bowl. Add the chicken pieces, tossing to coat. Chill for several hours (or overnight). Divide the chicken pieces between eight metal or wooden skewers (if using wooden ones, soak them in water first so they don't burn on the grill).
Make the salad before you start to cook the kebabs. Combine the wedges of lettuce, parsley and tomatoes. Mix the oil and lemon juice and pour over the salad. Season to taste.
Preheat the grill or barbecue. Grill or barbecue the kebabs for 8-10 minutes, turning them often. Warm the bread under the grill. Serve 2 skewers per person, with bread and salad. Accompany with lemon wedges.
Serve with naan or chapatti bread rather than rice.
This originally appeared on House & Garden UK.