Chicken Tikka Kebabs

Instructions

1. Crush the cumin, coriander and cardamom in a pestle and mortar until you have a fine powder. In a large mixing bowl add 350g of the yogurt, crushed spices, turmeric, ginger, garlic, chilli, coriander, 2 lime juice and salt. Stir well to combine.
2. Add the chicken, mix well so all the chicken is in the marinade. Cover with cling film and leave in the fridge for about 2 hours for maximum flavour.
3. Thread the chicken onto skewers as tightly as you can get them. Brush with olive oil and cook either on the BBQ or under a pre-heated grill for about 10 minutes turning frequently until nicely coloured.
4. To make the dressing, simply mix the rest of the goats’ yogurt, grated cucumber, mint, red onion and 1 lime juice.