Ingredients
8 skewers
4 chicken breasts chopped into 8 pieces per breast
1 cucumber

Marinade
250ml natural yoghurt
Juice 2 limes
Piece of ginger about the size of your thumb, peeled and finely chopped
2 cloves garlic, chopped
1 teasp. Garam masala
1 teasp. Cayenne pepper
1 teasp. Turmeric
Salt and black pepper

Relish
1 large onion, chopped
2 tablesp. coriander, chopped
1 tablesp. mint, chopped
3-4 scallions, chopped
1-2 chillies, chopped with seeds
125ml water
Juice 2 limes
1 tablesp. sugar
Salt

Method
Start by mixing all the marinade ingredients together. Add in the chicken pieces, coat with the marinade. Then thread the chicken on to the 8 skewers. Leave in the fridge until you are ready to cook.

To make the relish, just add all the ingredients into the processor and whiz for a few seconds, then taste for seasoning. Store also in the fridge until ready to serve.

To cook the kebabs, place on a hot barbecue or grill pan for 5-6 minutes on each side until fully cooked. Chop up the cucumber and mix with a tablesp of the relish. Serve the kebabs on a bed of rice with a spoonful of the cucumber salad and remaining relish on top.