Cut into large bite size pieces
peel and grate
sun dried if available
Quarter the lime. In a large bowl mix the yogurt, ginger and garlic (save half a tsp of the garlic for the raita), Greenfields tikka masala blend and tomato paste with a grind of salt and pepper and squeeze 1/4 of lime into juice. Add the chicken pieces, mix well and then leave to marinate, can leave for 2 hours but leave overnight if you have more time.
Place the 12 skewer sticks into water for 30 mins (to stop them burning when cooking).
Preheat the grill to medium high. Thread the chicken pieces onto 12 wooden sticks with one piece chicken and then alternate with varying colours of the pepper chunks, and then place on a baking tray and drizzle with olive oil.
Grill the chicken tikka for 15 minutes, turning occasionally till cooked through and golden brown and a slight char with no pink meat.
While the tikka chicken grills make the raita dip. Grate the cucumber into a large clean tea towel and then squeeze to remove the excess water. Tip the cucumber into a small bowl, add the plain yogurt, Greenfields cumin, remaining garlic and the fresh mint leaves, and stir together
Serve 3 skewers per person with a generous spoonful of raita and the rest of the lime wedges to the side.
Why not add salad to the dish with little gem lettuce leaf cups and cherry tomatoes for extra zing