For maximum flavour, marinate chicken skewers overnight in the fridge.
Ingredients
- 2 cloves garlic, crushed
- 2cm piece ginger, finely grated
- 2 long red chillies, seeded, finely chopped
- 1 tablespoon ground cumin
- 2 teaspoons sweet paprika
- 1/2 teaspoon smoked paprika
- 1 lemon, zested, juiced
- 60ml (1/4 cup) olive oil
- 1kg chicken thigh fillets, trimmed, cut into 2cm pieces
- Chargrilled flatbread (optional), to serve
Yoghurt sauce
- 280g (1 cup) Tamar Valley Greek Style Yoghurt
- 1 clove garlic, crushed
- 1 lemon, zested
- 1 vine-ripened tomato, seeded, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped coriander
Equipment
- 12 x 25cm bamboo or metal skewers
Method
- Step 1To marinate chicken, place garlic, ginger, chillies, cumin, all paprika, lemon zest and juice, oil and chicken in a large bowl. Season with salt and pepper, and toss well to combine.
- Step 2Thread chicken evenly onto skewers and place on a large oven tray. Cover and stand at room temperature for 30 minutes to marinate.
- Step 3Meanwhile, to make yoghurt sauce, place all ingredients in a bowl, season, then stir to combine. Makes 11/3 cups.
- Step 4Preheat a lightly greased chargrill pan or barbecue over high heat. Cook skewers, turning frequently, for 8 minutes or until charred and cooked through.
- Step 5Serve skewers on a platter with yoghurt sauce and flatbread, if using.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2275 kj
Energy
31g
Fat Total
9g
Saturated Fat
3g
Fibre
51g
Protein
208mg
Cholesterol
207.35mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Allow an extra 30 minutes to marinate.
Top tips: For a variation, substitute 1kg lamb backstraps for chicken.
For a casual dinner party, serve skewers with a chickpea, rocket, tomato and red onion salad. Dress with olive oil and lemon juice, season, then toss to combine.
Related Video
- Author: Dominic Smith
- Image credit: Steve Brown
- Publication: MasterChef
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