Serves:
Prep time:
| 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
- 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.
- 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.
- While cooking chicken, combine fennel, cabbage, herbs and 5 tbsp Birch & Waite Yoghurt Ranch Dressing & Dip in a bowl. Adjust seasoning to taste.
- 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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