Chicken Wee-kka with Cucumber Mint Raita


When I was pregnant with both of my kids, I had huge cravings for foods with spice -- specifically indian cuisine. I've always wondered to what degree what we eat during our pregnancy determines the foods and tastes that our kids end up loving. Well, Kenya is a huge fan of Indian spices, so I decided to whip up a seemingly exotic recipe that's very easy to prepare and even more delicious to eat.

Mint Raita

1 Cucumber, peeled, seeded and diced
1 Cup Yogurt (I used 2% Greek)
Juice of 1/2 Lemon
1 Tbsp Fresh Mint, chopped
1 Tsp Salt

1. Combine all the ingredients in a bowl.


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Chicken Wee-kka with Cucumber Mint Raita (Serves 4)

Prep Time: 3 mins Cook Time: 8 mins

egg free

nut free

gluten free


  • 1/2 Cup Greek Yogurt (I used 2%)
  • Juice of a Lime
  • 1/2 Tsp cumin
  • 1/2 Tsp Garam Marsala
  • 1/2 Tsp kosher salt
  • 4 Chicken Breasts, boneless and skinless cut into 2 inch cubes
  • Skewers (if using wooden skewers, soak for 30 minutes)


1. Place the first 5 ingredients in a large bowl and stir to combine.
2. Add the chicken cubes and coat with the yogurt marinade.
3. Preheat the broiler.
4. Place the chicken on skewers and then onto a foil lined baking sheet.
5. Broil chicken 6 inches from the heat for 8-10 minutes.
6. Serve with mint raita.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.