Place the wooden skewers (8 in all) in some water in a bowl to soak.

After doing this you need to place the yogurt and curry paste in a bowl and mix together then to this you add the cubes of chicken.

Make sure that you stir the chicken into the mixture well to ensure all pieces are coated.

Now cover the top of the bowl and place in the refrigerator to marinate for an hour or so.

Next in another bowl place the cucumber, red onion, coriander and lemon and toss them altogether.

Again place this bowl in the refrigerator (covered over) and leave there until you are ready to serve the chicken.

Whilst the barbecue is heated up now you need to start preparing the skewers.

You must make sure that you shake off any excess marinade before then threading the pieces of chicken on to the skewers.

After threading on a piece of chicken now thread on a cherry tomato and do this until all skewers have been used.

Once the Chicken Tikka skewers are ready and the barbecue has heated up you are now ready to start cooking.

You should keep the skewers on the barbecue for between 15 and 20 minutes, making sure that you turn them regularly so that they get cooked through and become a nice brown color.

When it comes to serving the skewers place them to one side on a clean plate to rest for a few minutes whilst you prepare the salad.

Into the salad before serving mix the lettuce and pea shoots and divide this equally between four plates and on top of which you then place two of the skewers.

Serve them with chapattis that have been warmed through on the barbecue.

The best way to warm the chapattis on the barbecue is to wrap them in some aluminum foil.