Grilled Chicken Skewers with Shaved Cabbage and Fennel Salad and Birch & Waite Yoghurt Ranch Dressing & Dip

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SERVES:

Chicken thigh fillet 600 g

Salt and pepper to taste

Olive oil 3 tbsp

Fennel bulb, finely sliced 1 small

Dill, finely chopped 1/4 cup

Flat leaf parsley, finely chopped 1/4 cup

Lemon, cut into wedges 1

Za'atar 1 tbsp

Chilli oil 1 tbsp

Flatbreads, to serve 4

Method

  1. Cut chicken into 3cm pieces and place into a mixing bowl. Season with salt, pepper, 2 tbsp Birch & Waite Yoghurt Ranch Dressing & Dip and 2 tbsp olive oil. Mix well. Thread chicken onto 8 wooden skewers.
  2. Preheat a BBQ or grill pan on high heat. Drizzle chicken skewers with 1 tbsp olive oil and grill for 8-10 minutes, turning every minute to cook evenly.
  3. While cooking chicken, combine fennel, cabbage, herbs and 5 tbsp Birch & Waite Yoghurt Ranch Dressing & Dip in a bowl. Adjust seasoning to taste.
  4. Serve chicken skewers dusted with za'atar, chilli oil, extra Birch & Waite Yoghurt Ranch Dressing & Dip, fennel salad, lemon and wraps.

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