Instructions

1. 1

   Cut the chicken breast into bite-sized cubes. Finely grate the ginger and garlic and stir together with the yogurt, tandoori spice, the juice of half the lemon and salt to make a marinade.

2. 2

   Turn the chicken cubes through the marinade, cover and let them soak in the fridge – ideally overnight, or at least two hours.

3. 3

   Cut the peppers into bite-sized pieces. Thread the chicken and peppers alternately onto skewers.

4. 4

   For the chutney, blend the mint leaves with the remaining lemon juice, a spoonful of yogurt and a pinch of salt until smooth.

5. 5

   Grill the skewers over high heat, turning often, until the chicken is browned and cooked through. Serve with the mint chutney.