Thursday, 21 July 2011

Chicken Kebabs with Avocado Dip

Chicken Kebabs with Avocado Dip

4 boneless chicken thighs, cut into bite-sized chunks
4 Arab-style flatbreads

For the marinade
1 tsp grated fresh ginger
1 tbsp hot paprika
1 tsp turmeric
1 tsp ground coriander
Salt and freshly ground black pepper

For the avocado dip
2 ripe avocados
1 tsp ground cumin
1 green chilli, deseeded and finely chopped
A small bunch of fresh coriander, finely chopped
Juice of 1 lemon

Mix all the marinade ingredients in a bowl.
Toss the chicken chunks in the marinade until evenly coated, then refrigerate overnight.

To make the avocado dip; spoon the flesh into a bowl. Add all the other dip ingredients and a pinch of salt and pepper, and mash well, then put aside.

When you're ready to cook, Skewer the chicken meat using metal skewers.
Grill in the oven for about 15 minutes, turning once.

Serve with warm breads and the avocado dip.