Chicken tikka kebabs with cucumber and coriander salad

Step 1

Combine the chicken, curry paste, cumin seeds and half the oil in a bowl. Thread the chicken mixture onto 8 metal or soaked bamboo skewers. Brush a barbecue flat plate or chargrill with a little of the remaining oil and heat on medium-high. Cook the skewers, turning once, for 5 minutes or until cooked through.

Step 2

Meanwhile, combine the lime juice, cucumber, radish, onion, tomato, coriander and remaining oil in a bowl. Season with salt and pepper.

Step 3

Cook the bread on the barbecue for 1-2 minutes or until charred and heated through. Serve with the skewers and salad.