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Tangy chicken skewers


  • For the skewers:
  • 2 cups plain yogurt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 teaspoon cayene
  • 3 tsp crushed garlic
  • 1 tsp black pepper
  • 2 tsp italian herbs
  • 4 skinned boneless, chicken breasts, cubed
  • mixed peppers
  • lemon for squeezing
  • salt to taste
  • For the slaw:
  • 2 cups slaw I used rainbow broccoli slaw from Checkers
  • 3 tbs white spirit vinegar
  • 1 tbs honey soy
  • 1 small chilli chopped


  • For the skewers:
  • Mix all the ingredients together (except peppers, salt and lemon). Place in the fridge for at least an hour. If you are using wooden skewers, now is also a good time to put them in water. Cut the peppers into rough chunks. Heat up the griddle pan on a medium-high heat. Thread the peppers and chicken in whichever combination you wish. Grill until chicken is cooked through, remove from the heat and generously season with salt and lemon juice.
  • For the slaw:
  • Mix all the ingredients together and set aside for as long as possible.