For the kebabs, thread all the ingredients alternatively on a wooden skewer, only one of each, and place on a plate in the fridge until all the other components are ready to serve.
For the naan, put the flour in a large bowl and add the sugar, salt and one teaspoon of vegetable oil and stir.
Whisk together the milk and the egg in a separate bowl..
Gradually add the milk and egg to the flour. Knead to make a dough and cover with cling film. Leave to rest in a warm place for one hour.
Preheat the oven to 220C/425F/Gas 7. Dust two baking trays with flour.
Once the dough has rested, pour the remaining oil over the dough and mix together.
Flour a clean work surface and roll or shape the bread into eight teardrop shapes and place on the floured baking trays.
Bake for 8-10 minutes, or until golden-brown and puffed up.
For the slaw, place all the ingredients in a large bowl and mix. Set aside in the fridge.
For the garlic and chilli dipping sauce, put all the dipping sauce ingredients in a small bowl and mix until well combined.
For the mint raita, put all the raita ingredients in a medium bowl and mix and set aside.
To cook the kebabs, preheat the grill to hot. Place the kebabs on a tray under the grill and cook for 8-10 minutes, or until cooked through.
To serve, place the raita on each plate and the slaw in the centre and kebab on top. Serve the dipping sauce in a small dish and a naan on the side.