Summer grill - Indian style

After our fantastic Iranian dinner the other night, I decided to dig up some similar recipes for the grill. I came up with an Indian-influenced chicken Tikka with cucumber raita along with some ready-made minted lamb kebabs from the English Butcher. We also made some buttered Basmati rice to go along with the meat. Both turned out well and we had another dinner al fresco although the M's kebabs were still the winner.

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Chicken Tikka

• 500 grams chicken breast, cut into large chunks (*I use chicken tenderloins which are the softer smaller filets under the breast)
• 3 Tbsp. yoghurt, plain or greek
• 1/2 cup tikka masala paste (* I use ready-made)

• Mix the yoghurt and the tikka paste.
• Marinate the chicken pieces overnight or for at least 6 hours.
• If using chicken breast pieces, thread onto bamboo skewers otherwise grill directly over hot coals.

Cucumber Raita

• 3/4 cup yoghurt, plain or greek
• 1 lebanese cucumber (around 130 grams), halved lengthwise then chopped into chunks
• 2 Tbsp. chopped mint
• 1 tsp. ground cumin

• Mix all ingredients in a bowl and chill till ready to serve.