Ingredients serve 6 .

1 small red onion  thinly sliced

one and one half tbsp lime juice

oneand on third light greek yougourt 

2 tbsp tandori paste      

1 kg chiken tights fillets, trimmed, cut into 3 mm pieces

 1 cup coiander sprigs

1/4 cup mint leaves

2 garlic cloves crused

lime wedges  to serve.

Method

Put the onion and 2 tsp lime juice in a glassbowl .

Season with salt. Stand coered fo 1hr .

Meanwhile combine 1 up of the ugout nd the andoripastein a large bowl  add chken and oss t coat . Thread onto skewers . Place in te fridge for at leas 15 minutes to mainate .

 Process the coriander mint, garlic, chilli and remaiing yougourt in a smal bowl.

Stir in he coriander paste until ombied .

Season .

Heat a barbiecueu chargill on medium . Cook chichen turning for 10 minutes or until cooked and lightly charred . Serve with dip and onion .

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