2 chicken breasts
3 red chillies, finely chopped
4 garlic cloves
1 red onion
1 small jar piquillo peppers, drained & roasted (10–12 mins, hot oven)
1 tsp dried thyme
1 tsp dried oregano
1 tsp sweet paprika
1½ tsp salt
150ml olive oil
2 tbsp red wine vinegar
100g red onion, finely sliced
100g white cabbage, finely shredded
100g carrot, julienned
100g mouli (daikon), julienned
Small handful coriander leaves, ripped
3 tbsp natural yogurt
Juice & zest of 1 lemon (approx. 2 tbsp juice)
1 tbsp honey
1 tbsp white wine vinegar
1½ tsp extra honey
1 garlic clove, minced
3 tbsp extra virgin olive oil
½ tsp salt
6 turns black pepper
½ tbsp fresh dill, chopped
4 basil leaves, torn
Blend all marinade ingredients into a smooth paste.
Coat chicken in the marinade and leave for at least 2 hours.
Preheat barbecue. Thread chicken onto skewers.
Grill over low heat, brushing with marinade after each turn.
Cook until well coloured and internal temperature reaches 68°C (approx. 12–15 mins).
Rest for a few minutes before serving.
Combine onion, cabbage, carrot, and mouli in a bowl.
Toss with enough Yogurt & Lemon Dressing to bind.
Finish with coriander leaves before serving.
Whisk together yogurt, lemon juice, zest, honey, vinegar, garlic, olive oil, salt, and pepper.
Stir in dill and basil just before serving.
2 chicken breasts
3 red chillies, finely chopped
4 garlic cloves
1 red onion
1 small jar piquillo peppers, drained & roasted (10–12 mins, hot oven)
1 tsp dried thyme
1 tsp dried oregano
1 tsp sweet paprika
1½ tsp salt
150ml olive oil
2 tbsp red wine vinegar
100g red onion, finely sliced
100g white cabbage, finely shredded
100g carrot, julienned
100g mouli (daikon), julienned
Small handful coriander leaves, ripped
3 tbsp natural yogurt
Juice & zest of 1 lemon (approx. 2 tbsp juice)
1 tbsp honey
1 tbsp white wine vinegar
1½ tsp extra honey
1 garlic clove, minced
3 tbsp extra virgin olive oil
½ tsp salt
6 turns black pepper
½ tbsp fresh dill, chopped
4 basil leaves, torn
Blend all marinade ingredients into a smooth paste.
Coat chicken in the marinade and leave for at least 2 hours.
Preheat barbecue. Thread chicken onto skewers.
Grill over low heat, brushing with marinade after each turn.
Cook until well coloured and internal temperature reaches 68°C (approx. 12–15 mins).
Rest for a few minutes before serving.
Combine onion, cabbage, carrot, and mouli in a bowl.
Toss with enough Yogurt & Lemon Dressing to bind.
Finish with coriander leaves before serving.
Whisk together yogurt, lemon juice, zest, honey, vinegar, garlic, olive oil, salt, and pepper.
Stir in dill and basil just before serving.
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