Charred British Coriander Lime Chicken Skewers with Cooling Minted Yogurt Dip

🛒 Ingredients

• 700g (1.5 lbs) skinless, boneless chicken breasts or thighs, cut into 1-inch bite-sized cubes
• 3 tbsp Greek-style natural yogurt
• 2 fresh limes (zest of both, juice of 1, plus wedges for serving)
• 1 large bunch fresh coriander (leaves and tender stems, finely chopped)
• 3 cloves garlic, crushed or finely grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp mild chilli flakes or smoked paprika
• 1 tsp fine sea salt and black pepper
• 2 tbsp olive oil
• Cooling Mint Dip: 1 cup Greek yogurt, 2 tbsp chopped fresh mint, 1 tbsp lemon juice, pinch of salt

👩‍🍳 Step-by-Step Instructions

1. 1
   In a large bowl, whisk together Greek yogurt, lime zest, lime juice, chopped coriander, crushed garlic, ground coriander, ground cumin, chilli flakes, salt, black pepper, and olive oil.
2. 2
   Add cubed chicken pieces and toss thoroughly until every piece is generously coated. Cover and chill in the fridge for 30 minutes (or up to 4 hours).
3. 3
   If using wooden bamboo skewers, soak them in warm water for 30 minutes to prevent scorching.
4. 4
   Thread the marinated chicken cubes snugly onto 6 to 8 skewers.
5. 5
   Preheat your oven grill to high (or heat an outdoor barbecue or cast-iron griddle pan to medium-high heat). Lightly oil the grill grate.
6. 6
   Grill skewers for 8 to 10 minutes, turning every 2 to 3 minutes, until chicken is cooked through (internal temp 75°C / 165°F) with appetizing charred edges.
7. 7
   While chicken cooks, stir together the Greek yogurt, chopped fresh mint, lemon juice, and a pinch of salt to create the cooling minted dip.
8. 8
   Transfer hot skewers to a serving platter, scatter with extra coriander leaves and charred lime wedges, and serve with the minted yogurt dip and warm flatbreads!

🥗 Nutrition Facts (Per Serving)