Spice up your week with this tasty chicken shish kebab recipe. Served with a chilli-tomato sauce, it packs a flavour punch.
Serves66
Cook time15 mins15 minutes
Prep time20 mins20 minutes, + 5 mins resting & 1 hour marinating time
+ 5 mins resting & 1 hour marinating time
Ingredients
12 Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, cut into 2cm pieces
1 cup (280g) Coles Greek Style Natural Yoghurt
1 tbs harissa paste
1 red onion, thinly sliced
1/2 cup mint leaves, finely chopped
1/2 cup curly parsley leaves, coarsely chopped
1/2 cup dill sprigs, finely chopped
6 small pieces pita bread, toasted
Chilli-tomato sauce
1 vine-ripened tomato, chopped
1 long red chilli, seeded, finely chopped
2 small garlic cloves, finely chopped
1 tsp ground paprika
1 lemon, rind finely grated, juiced
2 tbs honey
2 tbs extra virgin olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the chicken, yoghurt and harissa in a bowl. Cover and place in the fridge for 1 hour to develop the flavours.
Step 2
To make the chilli-tomato sauce, place the tomato, chilli, garlic, paprika, lemon rind, lemon juice and honey in a food processor. Process until smooth. With the motor running, gradually add the oil in a thin, steady stream until combined. Season. Cover and place in the fridge to chill.
Step 3
Thread the chicken evenly among 12 metal or soaked bamboo skewers. Heat a greased barbecue grill or chargrill on high. Cook the skewers for 6 mins each side or until lightly charred and cooked through. Transfer to a plate and set aside for 5 mins to rest.
Step 4
Combine the onion, mint, parsley and dill in a small bowl. Divide pita and chicken among serving plates. Serve with the parsley mixture and chilli-tomato sauce.
