Pop the skewers in a glass or bowl and cover with cold water. Set aside to soak – this will help stop them burning when you grill the chicken.

Add 2 tbsp yogurt into a dish or bowl (keep the rest to later). Peel and grate or crush the garlic, then add it to the yogurt. Add 2 tbsp tikka masala spice blend and a good pinch of salt. Stir to make a paste, then add the chicken breast mini fillets. Turn to coat the chicken in the marinade, then set aside for 10-15 mins to marinate.

While the chicken marinates, peel and thinly slice the red onion. Scoop it into a bowl. Halve the cucumber and store 1 half (see our tip for how to use it up). Finely slice the remaining cucumber into half-moons and add it to the bowl. Dice the tomatoes and add them to the bowl. Add ½ tbsp olive oil and a pinch of salt and pepper. Gently toss the salad to dress.

Pick the mint leaves off their sprigs and finely slice them. Add half the mint to the salad and toss to mix. Keep the rest for garnishing.

Preheat your grill to high. Line a baking tray or grill pan with foil and if your grill pan has a wire rack, set that on it. Thread the chicken onto the skewers and place them on the tray or rack. Slide under the grill and cook for 10-12 mins, turning once, till lightly charred and cooked through.

While the skewers cook, sprinkle 2-3 tsp cold water over the naan breads. When the skewers are cooked, pop them on 2 warm plates and set aside for 2 mins to rest. Slide the naans under the grill – you can cook them on the baking tray you cooked the chicken skewers on – and cook for 1-2 mins, turning once, till warm and soft.

Add a naan bread to each plate along with the salad, then serve the skewers with the remaining yogurt, garnished with the rest of the mint.