Charred Turmeric Chicken Skewers with Brothy Yoghurt Dressing
Golden, juicy and loaded with flavour. These herby turmeric chicken skewers bring the heat, the herbs and the char — finished with a creamy brothy yoghurt dressing that pulls it all together.
Skewers:
- 2 free-range chicken breasts, sliced into bite-size pieces
- ⅓ cup coriander, finely chopped
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chilli flakes
- 2 garlic cloves, grated or finely chopped
- 1 tbsp melted Best of The Bone Tallow
- 1 tbsp Best of The Bone Turmeric & Ginger Bone Broth
- Salt & pepper
- Juice of ½ lime
- ½ green capsicum, cut into 2cm cubes
Herby Yoghurt Dressing:
- ½ cup Greek yoghurt
- 2 garlic cloves, halved
- 1 bunch coriander
- 2 tsp Best of The Bone Turmeric & Ginger Bone Broth
- Juice of ½ lime
- Salt & pepper
Method:
- Marinate the chicken. In a large bowl, combine the chicken, coriander, spices, garlic, tallow, bone broth, lime juice, salt and pepper. Mix well until the chicken is evenly coated. Set aside to marinate while you prepare the yoghurt.
- Make the herby yoghurt. Add all yoghurt ingredients to a blender or food processor and blend until smooth. Taste and adjust seasoning if needed, then refrigerate until ready to serve.
- Assemble the skewers. Thread the chicken and capsicum onto skewers, using roughly 3 pieces of chicken for every 1 piece of capsicum. Fill each skewer about ¾ full. Repeat until all chicken is used.
- Preheat a BBQ to medium-high heat, or heat a frying pan over medium heat. Cook skewers for 10–12 minutes, turning regularly, until cooked through and nicely charred or golden on the outside.
- Arrange skewers on a platter, drizzle generously with herby yoghurt, and finish with a pinch of salt and pepper. Best served with brothy rice or a fresh salad.
