Marinated chicken skewers with yoghurt-coriander sauce

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • 8
    chicken breast fillets
  • 32
    wooden skewers (soaked in water for at least 1 hour, to prevent scorching)
  • 8
    flour tortillas
  • Red-hot marinade
  • 500
    ml
    orange juice
  • 15
    ml
    dried chilli flakes
  • 15
    ml
    ground cumin
  • 15
    ml
    honey
  • 15
    ml
    olive oil
  • 5
    ml
    cayenne pepper
  • sea salt
  • Yoghurt-coriander sauce
  • 250
    ml
    plain low-fat yoghurt
  • 30
    ml
    fresh coriander, chopped
  • 2
    cloves garlic, crushed
  • 15
    ml
    fresh lime or lemon juice
  • salt and milled pepper
 

Method

 
The day before: To make the marinade, whisk all the ingredients in a large bowl.
Add chicken pieces and refrigerate until ready to use.

To make the sauce, whisk all the ingredients together and refrigerate until ready to serve.

On the night: Thread marinated chicken on to prepared skewers and place on the grill.
Grill for 4 minutes each side, until cooked through.
Transfer to a large serving platter.
Grill tortillas for 1 minute on each side, fold in half and serve with chicken and chilled yoghurt-coriander sauce.

 

Read more on: poultry  |  grill
 

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