Ingredients
For The Chicken
30 Grams Flat leaf parsley
4 Cloves Garlic (Minced)
3/4 cup Olive oil
1/4 cup Red wine vinegar
1/2 Lemon Juice of lemon
1/2 Red onion (Chopped)
1 Tablespoon Dried oregano
To Taste Salt & Pepper
For the coconut yoghurt dip
6 Breasts Chicken breasts (Diced)
1 cup Lancewood double cream plain yoghurt
1/2 cup Coconut milk
2 Tablespoons Coriander (Chopped)
1 Lime Lime zest & juice
1 Tablespoon Ginger (Grated)
Instructions
Preheat the oven onto the grill setting
Place parsley, garlic, olive oil, vinegar, lemon juice, onion, oregano and seasoning into a blender and blend until fine.
Pour the herb marinade onto the chicken then skewer onto the skewers then place onto a tray.
Cook in the oven under the grill for 5 minutes, then turn over and cook on the other side for 5 minutes until the chicken is browned and cooked through.
Mix together the ingredients for the dip, then serve alongside the chicken.