Prep Time: 15–20 minutes
Cook Time: 10–15 minutes
Serves: 4

Ingredients

• 1kg chicken thighs
• 125g tandoori tikka marinade
• ¼ cup Greek yoghurt
• 1 bunch coriander
• 1 continental cucumber
• ¼ cup white wine vinegar
• ¼ cup sugar
• 1 tbsp garlic dip
• ½ bunch mint
• 1 lemon
• 1 cup yoghurt
• 2 tbsp butter

Method

1. Cut the chicken thighs into approximately 3 cm pieces and place them in a bowl. Finely chop the coriander, including stems, and add to the chicken. Add the tandoori paste, 2 tbsp of yoghurt, salt, and pepper. Mix well to coat the chicken evenly. Marinate the chicken for at least 1 hour or, for best results, overnight.
2. Slice the cucumber lengthwise into thin strips using a peeler and place them in a bowl. In a small saucepan, combine the sugar and vinegar, then bring to a boil. Remove from heat, pour over the cucumber slices, and let them pickle for 1 hour or overnight.
3. In a bowl, mix 1 cup of yoghurt with 2 tbsp of garlic dip. Finely chop the mint and coriander, then add them to the yoghurt. Squeeze in the juice of half a lemon and mix until combined.
4. Preheat your BBQ to high heat. Once hot, melt the butter and brush it over the chicken pieces. Cook the chicken on the BBQ for about 3–4 minutes on each side, until charred and fully cooked through.
5. Remove the chicken from the BBQ and serve with the garlic lemon herb yoghurt, pickled cucumbers, and fresh lemon wedges.

Enjoy your flavorful Chicken Tikka Skewers!