Yummy chicken tikka kebabs with mint and cucumber raita

Fakeaway chicken tikka kebab with cucumber and mint raita!
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This recipe is amazing and so quick! It’s GF but not DF unfortunately but could be with some tweaks.
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CHICKEN TIKKA KEBAB

• 4/5 chicken breasts, butterflied
• 250 grams Greek yoghurt (we used fat free because that suits my stomach better but you use whatever you have in the fridge or try a DF alternative)
• 1.5 tsp chilli powder
• 3/4 tsp turmeric powder
• 3/4 tsp garam masala
• 1.5 tsp paprika
• 1 tsp cumin
• 1.5 tsp salt
• juice of half a lemon
• 1.5 tbsp olive oil
• 1.5 tsp grated garlic
• 1.5 tsp grated ginger
• 1/2 onion for the base
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  Mix all the ingredients together then add in the chicken. Leave to marinate for at least 2 hours. Preheat oven to 180°c fan. If using a wooden skewer soak it in water for 10-30 mins before using.
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  In a dish or baking tray place the half onion face down with the skewer in it sticking straight up. You can use a biscuit cutter around the onion to stop the chicken touching the bottom, or fashion one out of foil like I did 👍 thread the chicken on piece by piece. There will be some sauce left, keep it to baste the chicken with during the cooking. Put half the lemon on top of the chicken and cook for 1 hour.
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  CUCUMBER AND MINT RAITA
  (Either can be switched for coriander if that’s all you have)
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• half a cucumber
• large handful of mint
• one green chilli deseeded
• 250 grams of yoghurt (we used fat free Greek, the same as for the chicken)
• good pinch of salt
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  Grate the cucumber, then put it in a tea towel and squeeze out all the liquid. Add to the yoghurt with chopped up mint, chilli and salt. Keep in fridge until needed. Tastes better if left to infuse for a few hours!
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  Serve all together with GF wraps or pittas and lots of salad! So so tasty 😋
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