Tandoori Chicken Skewers

• 750g Chicken Tenderloins sliced into pieces
• 200g Low fat Yoghurt
• 2 teaspoons minced garlic
• 1 tablespoon tandoori mix
• 2 tomatoes, finely chopped
• 1 Lebanese cucumber finely chopped
• 1 small red onion finely chopped
• 2 tablespoons lemon juice

Cook rice, drain and set aside.

Thread the chicken tenderloins on the skewers.

Stir together the yoghurt, garlic and tandoori mix until well combined.

Then spoon or brush the mixture over the chicken.

Preheat the pan or barbecue gill and cook the skewers for 10 minutes.

Combine the rice, tomato, cucumber , onion and lemon juice, and

Serve with the skewers.