Lancewood
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Lancewood Chicken Skewers with Creamy Coconut Yoghurt Dip
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Lancewood Chicken Skewers with Yoghurt Dip

Ingredients

Chicken skewers:

60 ml flat leaf parsley
4 garlic clove(s) , minced
190 ml olive oil
60 ml red wine vinegar
1 small lemon , juice only
1 small red onion(s) , chopped
5 ml oregano , dried
salt & freshly ground black pepper  to taste
6 chicken breast(s) , cubed

Coconut yoghurt dip:

250 ml LANCEWOOD® Double Cream Plain Yoghurt
125 ml coconut milk
30 ml fresh coriander , chopped
1 lemon , juice & zest
5 ml fresh ginger , grated

Method

Preheat the oven to the grill setting.

Chicken skewers:

Place the parsley, garlic, olive oil, vinegar, lemon juice, red onion, oregano and seasoning into a blender and blend until fine. Add to the chicken.

Cut the chicken into 5 cm cubes then skewer.

Place the skewered chicken on a baking tray and grill for 5 minutes. Turn over and grill for another 5 minutes until the chicken is browned and cooked through.

Coconut yoghurt dip:

Mix the yoghurt, coconut milk, coriander, lemon juice, lemon zest and ginger together.

Serve the chicken skewers with the dip.

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