Soak 8 kebab skewers in water, to prevent burning.

Heat barbecue or oven to 200°C.
Cut Chicken thigh or breasts (whichever you prefer) into pieces or strips, and marinate in tandoori paste for a few minutes (or longer if you have time).

Thread the chicken onto the skewers.

Heat a cast iron frypan with a tablespoon of oil, and brown the chicken skewers for 2-3 minutes on all sides.
Transfer to a lidded barbecue or the oven for 10-15 minutes at 200°C.

TO MAKE THE CARROTS
Bring the kettle to a boil, mix together in a small bowl sugar, vinegar & boiling water.
Peel and finely slice or julienne carrots. Add to the vinegar water. Set aside.

TO MAKE THE RAITA
Mix together in a small bowl yoghurt, tzatziki & finely diced cucumber. Set aside.

TO MAKE THE EDMAME SMASH
In a microwave safe container measure out the edamame & 1/4 cup of water, microwave for 3 minutes.
Transfer to a food processor or blender, add the whatevz salt & blitz  smooth, or leave to have some texture. Set aside.

Check your chicken is completely cooked.The juices in the meat should run clear.

Fry the paratha, wrap or roti in a little oil.

TO ASSEMBLE
On the paratha, wrap or roti place first a dollop of the Edamame Smash, then the drained carrots, chicken skewers and top with the Raita.
Add some finely sliced fresh chilli for a bit of a kick and lots of fresh roughly chopped coriander.

Recipe provided by Pepper and Me