Spiced chicken skewers

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

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.

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.

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

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.

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

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