Marinated chicken skewers with yoghurt-coriander sauce

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8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

8.00 chicken breast fillets
32.00 wooden skewers (soaked in water for at least 1 hour, to prevent scorching)
8.00 tortillas — flour
Red-hot marinade
500.00 ml orange juice
15.00 ml dried chilli flakes
15.00 ml cumin — ground
15.00 ml honey
15.00 ml fresh chillies — 573
5.00 ml cayenne pepper
0.00 sea salt
Yoghurt-coriander sauce
250.00 ml yoghurt — low-fat, plain
30.00 ml fresh coriander — chopped
2.00 garlic — cloves, crushed
15.00 ml fresh lime juice — or fresh lemon juice
0.00 salt and freshly ground black pepper
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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.



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