Grilled Chicken Skewers with Shaved Cabbage and Fennel Salad and Birch & Waite Yoghurt Ranch Dressing & Dip
|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|
|Chilli Oil||1 tbsp|
|Flatbreads, To Serve||4|
- 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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