Tandoori chicken skewers

½ cup (135g) tandoori paste 1½ cups (420g) natural yogurt

1.5kg chicken thigh fillets, cut into 3cm pieces 1 tablespoon extra virgin olive oil roti or wraps cooking spray

½ (85g) red onion, chopped very finely

1 bunch coriander leaves, chopped, plus extra, to serve

1 teaspoon ground cumin ½ teaspoon salt juice of 1 lemon lemon wedges, to serve

Combine the tandoori paste, ½ cup of yogurt and chicken. Thread the chicken onto skewers. Refrigerate for several hours or overnight.

Brush a char-grill with the oil. Place the skewers onto grill. Cook for 3-4 minutes on each side until the chicken is browned and cooked through.

Spray roti with oil and grill for 20 seconds on each side or until puffed up.

Combine the remaining yogurt, onion, coriander, cumin, salt and lemon juice in a small bowl. Serve the skewers with the yogurt sauce, lemon wedges, extra coriander leaves and roti. Not suitable to freeze or microwave.