Lunch / Dinner

LANCEWOOD® CHICKEN SKEWERS WITH CREAMY COCONUT YOGHURT DIP

4

Serves / Makes

Cooking Time

< 15 min

Cooking Style

Oven

Ingredients


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

Method


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.

Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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