How to make Spicy Chicken Kebabs With Yoghurt Dip.
Bursting with flavour and gorgeous aromas, these chicken skewers are perfect for a party. Save yourself time by preparing the chicken fillets a day before and chill overnight to allow the herbs and spices to develop.
Serves 4 (makes 16).
30 mins to prepare and 10 mins to cook, plus marinating time.
1 Teaspoon of Sweet Paprika
A Teaspoon of Ground Cumin
1 Tablepoon of Ground Coriander
2 fresh thyme sprigs, leaves picked
2 Garlic Cloves, finely grated
3 tbsp Olive Oil
2 tsp Sherry Vinegar
1 x 600g pack Mini Chicken Fillets
For the dipping sauce:
200g Greek-style Yogurt
1 tbsp Sweet Chilli Sauce
1/2 Lime, zested and juiced, plus extra wedges, for serving
¼ tsp Smoked Paprika
½ tsp Ground Cumin
½ tsp Ground Coriander
Make a marinade by combining the paprika, cumin, coriander, thyme, garlic, oil, vinegar and some seasoning in a large bowl. Add the chicken and toss to coat. Cover and chill overnight, or for at least 2 hours.
Meanwhile, combine all the dipping sauce ingredients in bowl. Cover and chill until needed.
Soak 16 wooden skewers in water for 30 minutes (this will prevent them from catching during cooking).
Preheat the grill to medium-high. Thread the chicken onto the skewers and arrange in a single layer on a large baking sheet. Grill the chicken (in batches, if needed) for 5 minutes on each side, or until cooked through.
Arrange the chicken skewers on a platter and serve with the dipping sauce and extra lime wedges.