Chicken and basil kebabs with beetroot salad
This delicious chicken dish is served with herby beetroot salad and fresh raita.
Ingredients
For the chicken kebabs
- 100g/3½oz Greek-style yoghurt
- 1 tsp grated fresh root ginger
- 1 garlic clove, finely grated
- 2 handfuls fresh basil leaves
- 1 tbsp garam masala
- 1 tbsp chilli flakes
- 1 tbsp cumin seeds
- pinch salt
- 800g/1lb 12oz chicken thighs, boneless and skin removed
- 1 tbsp olive oil
For the salad
- 800g/1lb 12oz beetroots, trimmed with stalks reserved and thinly sliced
- 70ml/2½fl oz olive oil
- ½ lemon, juice only
- 1 red chilli, finely diced
- ½ tsp cumin seeds
- generous handful fresh basil leaves
- salt
For the raita
- 200ml/7fl oz buttermilk
- 1 tsp ground cumin
- salt
Method
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.
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.
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.
To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt.
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.