Chicken swekers with dip


by Chef Yaseen Mowzer

6 chicken breasts
1tsp ground cumin
½ tsp salt
1tsp garlic and ginger paste
2tbsp green chutney
4 tbsp yoghurt
1tbsp oil (extra for brushing while grilling)

Cut each breast into 6 cubes and place into a bowl then add in 1tsp ground cumin, 1/2 tsp salt, 1 tsp garlic ginger paste, 2tbsp green chutney, 4 tbsp yoghurt and 1 tbsp oil and mix well then cover and allow to marinate for 1 hour or overnight. After it has marinated place 4-5 cubes per skewer and grill over a fire or electric and/ or gas grill and cook until it gets some colour ( 2-3 mins per side) and garnish with fresh coriander and serve with garlic naan.


20g coriander
40g green chillies
6 cloves of garlic
1 tsp medium grain salt
2 lemons

To a small blender add in the coriander, green chilies, garlic cloves, salt and the juice of two lemons and blend it on high for 45 seconds to a minute, then dish out into a bowl and cover and set aside and allow to marinate in the fridge.


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