Chicken skewers with chilli coriander paste
13/10/2010
Serves 4
Ingredients
| 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) |
| 1 | Avocado |
| ½ cup | Olive oil |
| 1 to taste | Salt |
| 600 g | Chicken thighs |
| 1 to serve | Yoghurt |
| 1 to serve | Coriander |
Directions
- 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.
Wine Match
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