Peri Peri Chicken Skewers with Tahini & Avocado Dip

Juicy peri peri chicken thigh skewers marinated with chilli, lemon, garlic and herbs, baked or BBQ’d, served with a smooth tahini-avocado yoghurt dip.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cut each chicken thigh into 4 strips, removing any fat, and place in a large mixing bowl.

Step 2

To prepare the marinade: in a food processor bowl, blend all the ingredients, except the oil. With the motor running, slowly add the oil, blending until well combined.

Step 3

Pour the marinade over the chicken and mix well so that all the chicken is evenly coated.

Step 4

Cover with cling film and place in the refrigerator to marinate for at least an hour or preferably overnight.

Step 5

Soak the bamboo skewers in hot water for 15 minutes to prevent them from burning while cooking.

Step 6

Preheat oven to 180°C.

Step 7

Thread 2 pieces of chicken onto each skewer and place on a lightly oiled baking tray. Place in the oven to cook for approximately 10–15 minutes or until juices run clear.

Step 8

Note: these can also be cooked on a BBQ grill.

Step 9

To prepare the dip: in a small bowl combine all of the ingredients and blend with a stick blender (or mash with a fork) until smooth. Season to taste with salt and pepper.

Step 10

Serve on a platter with the Tahini & Avocado Dip.