Ingredients
- 700g chicken thigh fillets, cut into chunks
- 1 red capsicum, cut into squares
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons Chooki's Zest Chicken Salt
- 8 bamboo skewers, soaked if wooden
- 3/4 cup Greek yoghurt
- 1/2 Lebanese cucumber, finely diced and squeezed dry
- 2 tablespoons chopped mint
- Lemon wedges, to serve
Difficulty: Medium | Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 4 | Dietary: Gluten-Free
These chargrilled chicken skewers are made for cool autumn arvos and a plate in the middle of the table. Chooki's Zest Chicken Salt gives the chicken a bright savoury hit, while the herby yoghurt keeps everything fresh.
- 700g chicken thigh fillets, cut into chunks
- 1 red capsicum, cut into squares
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons Chooki's Zest Chicken Salt
- 8 bamboo skewers, soaked if wooden
- 3/4 cup Greek yoghurt
- 1/2 Lebanese cucumber, finely diced and squeezed dry
- 2 tablespoons chopped mint
- Lemon wedges, to serve
Step 1: Thread
Toss the chicken, capsicum and red onion with the olive oil and Chooki's Zest Chicken Salt. Thread them onto the skewers, alternating the chicken and veg so everything cooks evenly.
Step 2: Chargrill
Heat a chargrill pan or barbecue plate over medium-high heat. Cook the skewers for 5 to 6 minutes on each side, turning once or twice, until the chicken is golden with a few charred edges and cooked right through.
Step 3: Stir
While the skewers cook, stir the Greek yoghurt with the cucumber and mint in a small bowl. Squeeze in a little lemon right at the end so it stays bright.
Step 4: Serve
Pile the hot skewers onto a board, add the herby yoghurt on the side and finish with the lemon wedges for squeezing. Serve straight away while the edges are still sizzling.
Tip: If your onion wedges are big, cut them once more before skewering so they soften at the same pace as the chicken.
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