0:20 Prep | 0:30 Cook | 4 Servings | Easy
For maximum flavour, marinate chicken skewers overnight in the fridge.
2 cloves garlic, crushed
2cm piece ginger, finely grated
2 long red chillies, seeded, finely chopped
1 tablespoon ground cumin
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1 lemon, zested, juiced
60ml (1/4 cup) olive oil
1kg chicken thigh fillets, trimmed, cut into 2cm pieces
Chargrilled flatbread (optional), to serve
280g (1 cup) Tamar Valley Greek Style Yoghurt
1 clove garlic, crushed
1 lemon, zested
1 vine-ripened tomato, seeded, finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped coriander
12 x 25cm bamboo or metal skewers
Step 1 To marinate chicken, place garlic, ginger, chillies, cumin, all paprika, lemon zest and juice, oil and chicken in a large bowl. Season with salt and pepper, and toss well to combine.
Step 2 Thread chicken evenly onto skewers and place on a large panggangan tray. Cover and stand at room temperature for 30 minutes to marinate.
Step 3 Meanwhile, to make yoghurt sauce, place all ingredients in a bowl, season, then stir to combine. Makes 11/3 cups.
Step 4 Preheat a lightly greased chargrill pan or barbecue over high heat. Cook skewers, turning frequently, for 8 minutes or until charred and cooked through.
Step 5 Serve skewers on a platter with yoghurt sauce and flatbread, if using.