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Chicken Skewers with Charred Cucumber Raita
May 29, 2025
Serves
BBQ skewers done right – with a Cornish twist. Marinated in a Trewithen Greek style yoghurt, turmeric and mint, these smoky chicken skewers are grilled to perfection over hot coals. Paired with a cooling cucumber raita made from charred cucumbers, cumin, and a little kick of chilli. Zingy, creamy, flame-licked deliciousness – this is your summer BBQ sorted.
Recipe by James Strawbridge.
Chicken Skewers with Charred Cucumber Raita
Serves: 4Method
Step 1
Marinate the chicken in a bowl, mix the yoghurt, turmeric, spices, chopped mint, lemon juice, salt and pepper. Toss the chicken pieces and coat well. Leave to marinate for at least 30 minutes (longer if possible).
Step 2
Thread the chicken onto skewers. Cook over a hot charcoal BBQ, turning occasionally and drizzling with lemon juice to keep them juicy and golden.
Step 3
Chargrill cucumber slices directly on the BBQ until lightly blackened. Roughly chop and mix with cumin seeds, garlic paste, green chilli and yoghurt. Blitz until smooth and season to taste.
Step 4
Spoon the raita onto a serving plate, top with hot skewers, garnish with sprouted seeds and a wedge of grilled lemon.
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Ingredients
For the chicken skewers:
- 500g chicken breast or thigh, cut into slices
- 2 heaped dollops of Trewithen Greek Yoghurt
- 1 tsp turmeric, fresh grated or powder
- 1 large handful fresh mint, finely chopped
- 1 tsp Indian spices
- 1 tsp cumin seeds
- Juice of 1/2 lemon (plus extra for drizzling)
- Sea salt & cracked black pepper
- Metal or soaked wooden skewers
For the cucumber raita:
- 1 cucumber, sliced lengthways
- 1 tsp cumin seeds
- 1 small garlic clove, crushed into a paste
- 1 tsp green chilli, finely chopped
- 2 heaped tbsp Trewithen Greek Yoghurt
- Sea salt, to taste
To serve:
- Sprouted seeds or microgreens
- Charred lemon wedges
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