Tikka Chicken Skewers with Cucumber Raita

Mix all of the ingredients for the cucumber raita in a bowl. Set aside.

Put chicken, yoghurt, lemon juice, cumin, ground coriander, garam masala, garlic powder, cinnamon, ginger, black pepper and salt in a bowl and mix everything together. Marinate overnight if possible, or just continue with the recipe if you don’t have the time.

Preheat oven to 225ºC (435ºF), then switch the oven to the grill setting. If you’re using wooden skewers, soak them in water for about 10 minutes. This will prevent the skewers from burning in the oven.

Thread the chicken on your skewers, then place them on an ovenproof wire rack or on a roasting rack. Put the roasting rack over any kind of tray or roasting pan. Cook the skewers under the hot oven for about 7 minutes, take them out, turn them over/grill and then cook for another 2–3 minutes so that the chicken is coloured on both sides.

Serve chicken tikka skewers with the cucumber raita.