- Into a small bowl combine the Kefalos yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.
- Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.
- Combine yoghurt and apricot chutney to make a sauce.
- Serve with hot rice, extra yoghurt and a side salad.