Tandoori Chicken Kebabs With Cucumber Radish Salad

• 4 tbsp tandoori curry paste
• 2/3 cup plain yogurt
• 1 clove garlic, minced
• 1 inch piece fresh ginger, peeled and grated
• None None Juice of 1 lime
• 1 1/2 lbs boneless, skinless chicken breast, cut into long strips
• None None For the Salad
• 1 None cucumber
• 6 oz radishes, thinly sliced (about 1 1/2 cups)
• 1 None small red onion, peeled and thinly sliced
• 3 tbsp fresh chopped mint
• None None Juice of 1 lemon
• 2 tbsp plain yogurt
• 1 tbsp vegetable oil
• 1 tsp black mustard seeds
• None None Wild rice, to serve

1. For the chicken, mix the curry paste, yogurt, garlic, ginger, and lime juice in a shallow bowl. Add chicken strips; stir until coated. Cover; chill for at least 12 hrs or, ideally, overnight.
2. For the salad, remove cucumber skin in strips for a stripy effect. Thinly slice cucumber; place in a bowl with radishes, onion and mint. Place remaining ingredients in a small bowl; whisk together with a fork until blended. Season to taste with salt and freshly ground black pepper. Add to cucumber salad; mix well.
3. Remove chicken from marinade; thread on to 12 wooden skewers in a zig-zag pattern. Place on hot charcoal grill or under a hot broiler; cook for 8-10 mins, turning occasionally, until charred and cooked through. Serve with cucumber salad and wild rice.

curry, plain yogurt, clove garlic, fresh ginger, lime, chicken, salad, cucumber, radishes, red onion, mint, lemon, yogurt, vegetable oil, black mustard seeds, rice

Taken from recipes-plus.com/api/v2.0/recipes/26721 (may not work)