Chicken skewers with chilli coriander paste
|1 tsp||Cumin seeds|
|1½ cups||Coriander leaves, (chopped)|
|1 clove||Garlic, (chopped)|
|1||Green chilli, (chopped, seeds removed if less heat is desired)|
|1||Lemon, (juice of)|
|½ cup||Olive oil|
|1 to taste||Salt|
|600 g||Chicken thighs|
|1 to serve||Yoghurt|
|1 to serve||Coriander|
- Roast the cumin seeds in a dry pan until lightly toasted and fragrant. Transfer to a food processor with the coriander, garlic, chilli, lemon, avocado flesh, olive oil and salt. Process until combined.
- Cut the chicken into bite-sized pieces then place into a bowl and stir through the paste. Leave to marinate while soaking the skewers, which prevents them burning.
- Skewer the chicken pieces and either barbecue or grill until cooked - approximately 10 minutes. Serve with extra yoghurt, coriander and lemon.
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