Grilled Chemoula Chicken with Grilled Sweet Potato Rosti, Eggplant and Tzatziki Dressing

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Ingredients
50g lightly toasted Moroccan curry blend
4 chicken breasts thinly sliced
1 tblsp Wescobee honey
¼ cup chopped parsley
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
4 tblsp extra virgin oil
Tzatziki Dressing Ingredients
200g Greek yoghurt
½ grated cucumber, squeeze out any extra juice
2 tblsp lemon juice
3 crushed roasted garlic cloves
½ cup mint leaves chopped
Method
Toss the lightly toasted spice blend into a mixing bowl.
Roll the chicken pieces into the blend until well coated.
Add honey, chopped herbs and olive oil, coat well.
Put chicken pieces onto skewers.
Just combine all ingredients and allow the yoghurt to re-set in the fridge for 1 hour.
Serve with grilled sweet potato rosti.
Cooking Time
BBQ or grill each skewer for 6 minutes – that’s 3 minutes on each side, allow them to rest before serving.