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


1 cucumber, coarsely grated

1 garlic clove, crushed

250 ml (1 c) plain yoghurt

handful of fresh mint, chopped

salt and pepper


red cabbage


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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