Chicken and basil kebabs with beetroot salad

1. 1

   To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes.

2. 2

   Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30-45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins.

3. 3

   Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot.

4. 4

   To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt.

5. 5

   To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5-7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.