Serves / Makes

Cooking Time:

< 15 min

Cooking Style:



Chicken skewers:
60 ml flat leaf parsley
4 cloves garlic, minced
190 ml olive oil
60 ml red wine vinegar
Juice of 1 small lemon
1 small red onion, chopped
5 ml dried oregano
Salt and freshly ground black pepper to taste
6 chicken breasts, cubed

Coconut yoghurt dip:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
125 ml coconut milk
30 ml coriander, chopped
Zest and juice of 1 lemon
5 ml ginger, grated


Preheat the oven onto the grill setting. Place the parsley, garlic, olive oil, vinegar, lemon juice, red onion, oregano and salt & pepper into a blender and blend until fine. Pour the herb marinade onto the chicken. Cut the chicken into 5cm cubes then skewer. Place the skewered chicken on a baking tray and grill for 5 minutes. Turn over and grill on the other side for another 5 minutes until the chicken is browned and cooked through. Mix together the LANCEWOOD® Double Cream Plain Yoghurt, coconut milk, coriander, lemon zest and juice and ginger. Serve alongside the chicken.

Open Conversion Tool new

Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!

Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk