Spiced chicken skewers

By Hope Malau
19 November 2014

A quick and easy midweek meal – fragrantly spiced chicken with a crunchy salad coated with tzatziki.

Serves 4 Preparation: 15 min Cooking: 15 min

  • 4 chicken fillets, cubed
  • 15 ml (1 T) olive oil
  • 10 ml (2 t) coriander seeds, crushed
  • 5 ml (1 t) cumin seeds, crushed
  • 5 ml (1 t) paprika
  • 1 garlic clove, crushed
  • salt and pepper


  • 1 cucumber, coarsely grated
  • 1 garlic clove, crushed
  • 250 ml (1 c) plain yoghurt
  • handful of fresh mint, chopped
  • salt and pepper


  • red cabbage
  • carrots

1 Combine the chicken, oil, coriander, cumin, paprika and garlic in a large bowl. Season with salt and pepper and mix to coat the chicken evenly in the spices. Thread onto skewers and set aside.

2 Tzatziki: squeeze as much liquid out of the cucumber as possible. Place in a medium bowl, add the garlic, yoghurt and mint and stir until combined. Season with salt and pepper.

3 Salad: Shred the cabbage, grate the carrots and mix.

4 Heat a pan over medium-high heat. Add the chicken skewers and cook, turning occasionally, for 8 minutes or until golden brown and cooked through.

5 Divide the skewers among serving plates. Top the cabbage and carrot mixture with tzatziki and serve with the chicken.

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