Piri Piri Chicken Skewers with Avacado Dip
Serves 4-6
Ingredients
For the Piri Piri Skewers
- 2 garlic cloves
- 3 roasted red peppers
- 1 tsp paprika
- 75ml Olive oil
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tbsp fresh thyme
- 1 small chilli
- 4 chicken breasts, cut into chunks
- 1 red onion, peeled & cut into bite-size chunks
- 1 red bell pepper cut into bite-size chunks
- 1 green bell pepper cut into bite-size chunks
- 2 tbsp oil oil
- Mixed salad leaves, to serve
For the Avocado Dip
- 1 avocado
- 125g plain Greek yogurt
- 5-6 leaves fresh basil
- 1 tbsp fresh chopped mint
- 1 tbsp lemon juice
- Sea salt
Method
For the Piri Piri Skewers
- Blend the garlic, roasted red peppers, paprika, oil, lemon zest & juice, thyme and chilli
- Skewer the chicken with the red onion and peppers, alternating between chicken and vegetable
- Place the skewer in a large dish and pour over the prepared dressing, turning to coat.
- Let sit for 1 hour at room temperature or in the fridge overnight
- If it has been in the fridge overnight, removed from the fridge approximately 30 minutes before cooking
- Preheat a griddle pan & drizzle over the olive oil
- Place the skewers on the preheated griddle pan and cook until chicken is fully cooked or until chicken juices run clear
- Remove chicken from the griddle pan and transfer skewers to a platter.
For the Avocado Dip
- Cut avocado in half, remove pit and scoop out flesh and place in blender.
- Add the greek yoghurt, basil, mint, lemon juice and a pinch of sea salt and blend until smooth, transfer to a dipping dish or airtight container if not using immediately
