portuguese-style chicken skewers

with coriander yoghurt sauce

  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper 
  • 2 teaspoons oregano leaves, finely chopped 
  • 6 cloves garlic, crushed 
  • 1 teaspoon sea salt flakes 
  • 2 tablespoons extra virgin olive oil 
  • 800g chicken thigh fillets, trimmed and cut into thin strips 
  • 12 oregano sprigs, halved 
  • 1 lemon, halved
  • micro (baby) coriander (cilantro) leaves, to serve 

coriander yoghurt sauce

  • 1 cup (280g) natural Greek-style (thick) yoghurt 
  • 1 cup coriander (cilantro) leaves, chopped 
  • ½ teaspoon sea salt flakes 
  • ½ teaspoon cracked black pepper
  1. Preheat a char-grill pan or barbecue to high heat. Place the paprika, cayenne, oregano, garlic, salt and oil in a large bowl and mix to combine. Add the chicken and toss well to coat. 
  2. Thread the chicken onto 8 metal skewers and tuck 3 oregano sprigs onto each skewer. Cook the skewers for 3–4 minutes each side or until charred and cooked through. 
  3. Cook the lemon, cut-side down, for 3–4 minutes or until charred. Set aside and keep warm. To make the coriander yoghurt sauce, place the yoghurt, coriander, salt and pepper in a small food processor and process for 30 seconds to combine. 
  4. Serve the skewers with the yoghurt sauce, lemon and micro coriander. Serves 4.
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