Tandoori Chicken Kebabs With Cucumber Radish Salad - cooking recipe

Ingredients

4 tbsp tandoori curry paste
2/3 cup plain yogurt
1 clove garlic, minced
1 inch piece fresh ginger, peeled and grated
None None Juice of 1 lime
1 1/2 lbs boneless, skinless chicken breast, cut into long strips
None None For the Salad
1 None cucumber
6 oz radishes, thinly sliced (about 1 1/2 cups)
1 None small red onion, peeled and thinly sliced
3 tbsp fresh chopped mint
None None Juice of 1 lemon
2 tbsp plain yogurt
1 tbsp vegetable oil
1 tsp black mustard seeds
None None Wild rice, to serve

Preparation

For the chicken, mix the curry paste, yogurt, garlic, ginger, and lime juice in a shallow bowl. Add chicken strips; stir until coated. Cover; chill for at least 12 hrs or, ideally, overnight.
For the salad, remove cucumber skin in strips for a stripy effect. Thinly slice cucumber; place in a bowl with radishes, onion and mint. Place remaining ingredients in a small bowl; whisk together with a fork until blended. Season to taste with salt and freshly ground black pepper. Add to cucumber salad; mix well.
Remove chicken from marinade; thread on to 12 wooden skewers in a zig-zag pattern. Place on hot charcoal grill or under a hot broiler; cook for 8-10 mins, turning occasionally, until charred and cooked through. Serve with cucumber salad and wild rice.