Tandoori chicken kebabs

4 skinless chicken breasts (600g),
cut into chunks
200 ml fat-free Greek-style yoghurt
2 tbsp tandoori curry powder or medium
curry powder
1 tsp grated garlic
1 tsp grated fresh root ginger
1 lime, juice only
4 tomatoes, quartered
Chopped cucumber, mint and red
onion salad, to serve
Wholemeal chappatis or pita bread,
to serve
Preheat the grill to high. Put the chicken in a large bowl. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well.
Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through. Serve with the chopped cucumber, mint and red onion salad and pita bread.