Gujarati-style runner beans with spiced chicken skewers

Method

1. Preheat a grill or barbecue to medium. Mix the chicken, tandoori, yogurt, mint and half each of the coriander, cumin, ginger and garlic. Set aside for 10 minutes.
2. Thread the chicken onto 12 skewers (if using wooden skewers soak them in water for 30 minutes first), then grill or barbecue for 6-8 minutes, turning halfway, until cooked through.
3. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the mustard seeds and remaining cumin and stir for 2 minutes, until popping. Add the chillies, turmeric, remaining ginger and garlic and cook for 30 seconds. Add the beans and a dash of water, stir-fry for 3-4 minutes, then add the remaining coriander. Serve with the chicken skewers and rotis or chapatis.