Chicken and basil kebabs with beetroot salad recipe
 This delicious chicken dish is served with herby beetroot salad and fresh raita. 100g/3½oz Greek-style yoghurt1 tsp grated fresh root ginger1 garlic clove, finely grated2 handfuls fresh basil leaves1 tbsp garam masala 1 tbsp chilli flakes1 tbsp cumin seedspinch salt800g/1lb 12oz chicken thighs, boneless and skin removed1 tbsp olive oil 100g/3½oz Greek-style yoghurt 1 tsp grated fresh root ginger 1 garlic clove, finely grated 2 handfuls fresh basil leaves 1 tbsp garam masala 1 tbsp chilli flakes 1 tbsp cumin seeds pinch salt 800g/1lb 12oz chicken thighs, boneless and skin removed 1 tbsp olive oil 800g/1lb 12oz beetroots, trimmed with stalks reserved and thinly sliced70ml/2½fl oz olive oil½ lemon, juice only1 red chilli, finely diced½ tsp cumin seedsgenerous handful fresh basil leavessalt 800g/1lb 12oz beetroots, trimmed with stalks reserved and thinly sliced 70ml/2½fl oz olive oil ½ lemon, juice only 1 red chilli, finely diced ½ tsp cumin seeds generous handful fresh basil leaves salt 200ml/7fl oz buttermilk1 tsp ground cuminsalt 200ml/7fl oz buttermilk 1 tsp ground cumin salt Method To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes.Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins.Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita. To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes. To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins. Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita.