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