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Ingredients

2 tbsp Rogan Josh Paste
75g natural fat free yogurt
300g skinless, boneless chicken breasts, diced
1 red pepper, deseeded and cut into chunks
1 lime, cut into segments
4 large rosemary stems
Few sprays 1 calorie oil
For the Spicy Mango Salsa
1 small red onion, finely chopped
1 small firm mango, skin removed and finely chopped
3 tbsp fresh coriander leaves, chopped

2 tomatoes, deseeded and finely chopped
4 tbsp lime juice
- 1 red chilli, deseeded and finely chopped
Sea salt and black pepper

For the Salad

Baby gem or crisp lettuce leaves
cucumber, sliced
6 cherry tomatoes, halved
A few fennel seeds

Cooking Instructions

Mix together the Rogan Josh Paste and yogurt. Add the chicken, coat well in the mixture and leave to marinate for 30 minutes.
Take most of the leaves off the rosemary stems and push the chicken onto each stem with the red pepper and lime segments (if necessary, pierce the skins with a knife before threading onto the stem).
Pre-heat a ridged griddle pan on a low to medium heat and spray with the oil. Sear the chicken for 20 minutes, turning occasionally. Cover the kebabs with a lid or foil to reduce cooking time if you wish.
Meanwhile, combine all of the salsa ingredients, season to taste and spoon into a dish. Toss the salad ingredients together and serve with the cooked chicken and salsa

Tip: It can be difficult to find good sized rosemary stems unless you happen to grow it in your garden. You can use standard wooden skewers instead. If you are cooking this dish on the barbecue, pre-soak your skewers in water to prevent the ends from burning

Learn more about this author, David Buckland.
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