Spicy chicken kebabs With Lentil Rice

In a bowl mix the curry powder, garlic, cumin, coriander, crumbled KNORR cubes, cayenne pepper and paprika with the plain yoghurt, water and tomato paste until combined.

Add the chicken and coat, then thread the chicken fillet strips onto the kebab sticks then pour the curry yoghurt mix over the kebabs and allow to marinate, covered, in the fridge for 20 minutes.

Boil the rice in water until done, drain and then set aside to cool.

Once cooled, mix the cooked rice with the lentils and 3 tablespoons of chopped coriander.

Place the kebabs over a hot fire or under the grill and cook until done.

While the kebabs are cooking mix the tomatoes, spring onion, chilli, and remaining coriander together to make the salsa.

Serve the kebabs on the lentil rice and top with salsa.