INGREDIENTS (MAKES 3-4)
300g Lenards chicken thigh fillets, cubed
1 garlic clove, thinly sliced
1 sprig of rosemary, leaves only
few sprigs of thyme
Hillfarm lemon infused canola oil, drizzle
1 capsicum, cut into squares
1 zucchini, sliced
1 red onion, cut into wedges
140g greek yoghurt
1 tsp ground coriander seeds
1 tbs coriander, roughly chopped
Crush in a mortar and pestle the garlic, rosemary, thyme, pinch of salt and oil until combined. Set aside.
Put together your skewers using the chicken, capsicum, zucchini and onion should make 3-4 skewers.
Turn a pan onto medium heat and begin to cook the chicken skewers. Brush the skewers with the garlic paste you made earlier and continue to baste the skewers until cooked. Set aside.
To make the dressing add the coriander seeds, coriander, pinch of salt and the jucie from half a lime to a bowl of greek yoghurt. Mix it together and add the juice from other half of the lime.