Spicy Chicken Kebab

Method

• Preheat oven to 180°C.
• In a bowl mix the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce with the plain yoghurt, water and tikka paste until combined.
• Thread the chicken fillet strips onto the kebab sticks then pour the tikka yoghurt mix over the kebabs and allow to marinate, covered, in the fridge for 20 minutes.
• Boil the rice in lightly salted water until done, drain and then set aside to cool.
• Once cooled, mix the cooked rice with the lentils and 3 tablespoons of chopped coriander.
• Place the kebabs in a preheated oven for 20 minutes and finish under the grill to brown.
• While the kebabs are cooking mix the tomatoes, spring onion, chilli, cucumber and remaining coriander together to make the salsa.
• Serve the kebabs on the lentil rice and top with salsa