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Chicken Skewers with Minted Tzatziki with Rice and Green Salad

Chicken Skewers with Minted Tzatziki with Rice and Green Salad
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Ingredients

500-600g Lilydale chicken breast strips     
1/3 cup olive oil
2 teaspoons dried oregano
2 cloves garlic, crushed
1 red capsicum, seeded, de-veined and cut into 1.5cm squares
non-stick cooking spray
250g tub tzatziki
¼ cup chopped mint

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Method untested

Serves: 4-5

1. Soak 12 long wooden sate skewers in water for at least 30 minutes.

2. Place chicken in a large bowl. Combine oil, oregano and garlic and pour over chicken; stir to coat. Cover and refrigerate 30-60 minutes. Thread chicken, ‘snake fashion’ onto skewers, alternating with pieces of capsicum.

3. Spray a barbeque or cast iron grill with non-stick cooking spray, then heat to high. Grill skewers for 2 minutes each side, or until just tender.

4. Meanwhile, combine tzatziki and mint. Serve skewers on rice and top with minted tzatziki.

Cook’s tip: alternatively, remove cooked chicken from skewers and serve in wrap bread with the minted tzatziki and salad.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: MasterChef 2011

Segment:

Chef: Lilydale

Tags: Chicken, Living Free Range, Rice

Rating:


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