Ingredients Jump to Instructions ↓

  1. 1kg chicken breast fillets

  2. 16 x 25cm bamboo skewers, soaked in warm water for 30 minutes

  3. 2 tbs lemon juice

  4. 2 tbs olive oil

  5. 1/4 cup Herbie's Cajun Spice Mix (see Notes)

  6. 16 small tortillas

  7. Lemon wedges, to serve

  8. Minted yoghurt

  9. 500g Greek-style yoghurt

  10. 1/3 cup finely chopped mint leaves

Instructions Jump to Ingredients ↑

  1. Cut chicken into 2cm cubes and thread 3 cubes on to each soaked bamboo skewer. Place in a rectangular ceramic, glass or plastic dish with a tight-fitting lid.

  2. Place lemon juice, oil and Cajun spice mix in a small bowl and whisk until well combined. Pour marinade over skewers. Turn to coat in marinade, then seal container with a lid and refrigerate for several hours or overnight.

  3. For minted yoghurt, combine ingredients in a bowl and season to taste with salt and pepper.

  4. Preheat a barbecue then cook chicken kebabs for 5-6 minutes each side or until cooked through. Serve skewers in tortillas, with dollops of minted yoghurt and lemon wedges on the side.


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